Before you go any further, here's a heads up that you'll have to chill the dough for these guys. I know, I know - you're tempted to skip it. I definitely was. But don't. Or you'll end up with the world's flattest, saddest cookies.

That being said, these are amazing. And not just because I have the sweet tooth of a five-year-old who's really into butterscotch.

Oatmeal Scotchies


1 egg

1/2 cup (1 stick) unsalted butter, softened

1/2 cup brown sugar

1/4 cup granulated sugar

1 tablespoon vanilla extract

1 1/2 cups oats

3/4 cups all-purpose flour

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon baking soda

pinch of salt

1 cup butterscotch chips


  1. Line two baking sheets with parchment paper. Set aside.
  2. In a large bowl, use a hand mixer to beat together egg, butter, both sugars and vanilla until light and fluffy, about 4 minutes. Add in oats, flour, cinnamon, nutmeg, baking soda and salt, stirring until just combined. Fold in butterscotch chips.
  3. Scoop heaping tablespoon-sized balls onto prepared baking sheets, about two inches apart. Chill dough in refrigerator for a few hours (or the freezer for 20 minutes if you're feeling impatient).
  4. Preheat oven to 350 degrees. Press down the tops of the prepared dough balls with your hand or a spoon so they cook through evenly. Bake for 8 minutes. Let cool on baking sheets for a few minutes before transferring to a wire rack. 

Recipe via Averie Cooks