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Oatmeal Scotchies

Scotchies don’t originate from Scotland but one wee bite into the sweet butterscotch, oats and cinnamon and you’ll find your brave heart purring with delight.
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  • 1/2 pound (2 sticks) margarine or butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup firmly packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1-1/4 cups all‑purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (optional)
  • 3 cups Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
  • 1 package (11 oz.) butterscotch flavoured chips

How to make it

  1. Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Add oats and butterscotch morsels; mix well.
  2. Drop dough by level tablespoonfuls onto ungreased cookie sheets.
  3. Bake 7 to 8 minutes for a chewy cookie or 9 to 10 minutes for a crisp cookie. Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

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