The warmth of cinnamon and nutmeg pair perfectly with the rich butterscotch chips, while crunchy toffee bits bring an irresistible caramel-like sweetness. The oats give these Oatmeal Scotchies a hearty, chewy texture that makes each bite soft and satisfying. These cookies are flavor-packed and perfect for anyone who loves a sweet, spiced treat!
The flavor of these oatmeal scotchies is out of this world! You’ve got the cozy flavors of cinnamon and nutmeg paired with just a hint of molasses for that extra depth of flavor. I love adding molasses to my oatmeal cookies—it makes all the difference in flavor. And when you combine that with sweet butterscotch and toffee, it’s like pure heaven!
These cookies are perfect! The spices mix SO well with the butterscotch and toffee. If you're not a fan of those, I've tried them with raisins, chocolate chips, and even M&M’s—they turned out amazing too!
Love oatmeal cookies?! Try my Classic Soft and Chewy Oatmeal Raisin Cookies next!
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Why you'll love this recipe
- These cookies are such a fun take on the classic oatmeal cookie.
- All of the spicy flavors of the cookie base pair SO well with the butterscotch + toffee.
- Chewy, slightly crisp edges with a soft and chewy center.
Ingredient Notes
- Molasses: Dark molasses is what I recommend using. Just a tablespoon is used in this oatmeal scotchie recipe and it adds SO much to the flavor of these cookies! It also helps to make the cookies extra soft and chewy.
- Rolled oats: I love the heartiness rolled oats give these cookies! Don't substitute with quick oats, there will be too much powder and the cookies may come out dry and crumbly.
- Dark brown sugar: It has more molasses than light brown sugar, giving the oatmeal cookies a deeper flavor profile. You can use light brown sugar interchangably if you only have that on hand.
- Toffee bits: Adding crushed toffee bits make these cookies even better by enhancing the caramel flavors.
- Butterscotch chips: Adds more buttery caramel-like flavor in this classic scotchie recipe.
See recipe card below for a full list of ingredients and easy-to-follow instructions.
Substitutions & Variations
- Add-ins: Substitute toffee bits + butterscotch chips with something else like chocolate chips or m&m's.
Jessica's Recipe Tips
- Chilling the dough is key! This will firm up the soft dough after mixing to prevent the cookies spreading too much while baking in the oven. I recommend chilling the dough for a minimum of 1 hour for thicker cookies.
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📋 Recipe
Oatmeal Scotchies (with Toffee)
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- pinch salt
- 1 teaspoon cinnamon
- pinch nutmeg
- 1 cup unsalted butter, softened
- 2 cups dark brown sugar
- 2 eggs
- 1 tbs vanilla extract
- 1 tbs dark molasses
- 2 ½ cups old-fashioned rolled oats
- ½ cup butterscotch chips
- ½ cup toffee bits
Instructions
- In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.
- Cream butter and brown sugar together until smooth. Add eggs, vanilla and molasses and mix until well combined. Add dry ingredients and mix until everything is just incorporated. Fold in butterscotch chips and toffee bits until evenly dispersed throughout dough. Cover the dough tightly and chill for a minimum of 1 hour. The longer you chill your dough, the thicker your cookies will be due to less spreading in the oven.
- Once cookies are done chilling, preheat oven to 350°F and line a pan with parchment paper.
- Roll dough into two round tablespoon of dough per cookie and place 1 ½" apart on baking sheet. Bake cookies for 10-12 minutes or until the edges just start to lightly brown. Allow to cool on pan for 5 minutes before transferring to a wire rack to finish cooling.
Notes
Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Originally posted July 7, 2015. Putting some of my original post excerpts down here for memories. In memory of my dad who passed 10/20/16. 🖤
I give this recipe inspiration all to my dad. He called me one day after eating a butterscotch oatmeal cookie that he got from a bakery telling me how I HAVE to make him them one day because he loved them so much. Naturally, like the great daughter I am, I set out to create a recipe just for my good old daddio. He got a big box of them on Father's Day (along with these cookies, minus the powdered sugar coating) and he was super happy!
These cookies are totally out of the norm for me. My dad is the kind of person who likes thin and crispy cookies.. I just couldn't bring my soft-baked-loving-heart to make them completely crispy, so I baked them just long enough to get a nice crisp edge with a nice chewy center.
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