Today is National Oatmeal Cookie Day, but lets get real for a hot minute.  All that really means is that I have an excuse to make…another cookie {I know…like I really need one}.  Most of you already know that I am obsessed with cookies!  But I have an extra sweet spot for oatmeal cookies.  They are extra chewy and I love the texture.  Sadly, I rarely make them because my Darb isn’t a fan.  Here is the problem with these cookies {and the fact that I ate almost the ENTIRE batch}…I am trying to be good!!  My weight is up…my clothes are tight…and then I make…COOKIES and any amount of will power I might of had {which isn’t much to begin with} is gone in 1.2 seconds.  The struggle is SOOOO real sweet peeps!!  In an effort to save my ever growing waistline I have been trying to take any leftover desserts to the school staff room but these babies didn’t make it.

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I have taken my base cookie recipe which I am more than crazy about and changed it up.  By doing that I realized it was harder than I thought to get the right flour to oatmeal ratio but I think I nailed it.  I wanted enough oatmeal to get the texture and chew I love so much but not so much that they didn’t have any rise.  I also decided to go with a butterscotch chips but any chip would work and a combination of chips would be amazing!!  A mixture of butterscotch and chocolate chips would be out of this world…and now I want to make cookies!!


Soft Oatmeal Scotchie Cookies

Tender and soft oatmeal cookies full of butterscotch chips.

Course Dessert
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes


  • 1 cup butter {softened}
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 4 tsp vanilla extract
  • 4 tsp corn starch
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 1/2 cups flour
  • 1 1/4 cup oatmeal {quick or old fashioned}
  • 1 cup butterscotch chips


  1. In the bowl of a stand mixer {fitted with paddle attachement} combine butter, brown sugar, sugar, eggs and vanilla extract.  Beat on medium speed until creamed {it should be light and fluffy}.  This will take about 5 minutes but do not skip this part.  Scrape down sides of bowl as necessary.

  2. Add cornstarch, baking powder, salt, flour and oatmeal and mix until just combined.  Add butterscotch chips and fold in by hand.

  3. Using a medium cookie scoop {2-3 tablespoons of dough} form mounds.  Place on a pan lined with parchment paper or wax paper, cover with plastic wrap and refrigerate for at least 2 hours and up to 5 days.

  4. When ready to bake, preheat oven to 350 degrees.  Line cookie sheets with parchment paper or spray with nonstick spray.  Place mounds on sheets, being sure to space them about 2 inches apart.  Bake for 8-9 minutes, or until the edges are set and the middle of the cookie is just beginning to set.  They will look under baked but let them cool on cookie sheet for 5-7 minutes before moving to cooling rack and they will firm up as they cool.

  5. Store cookies in airtight container at room temperature for up to a week or freeze for up to 3 months.

Recipe Notes

Freeze unbaked cookie dough mounds for up to 3 months and bake as directed, once mounds have thawed.