Oatmeal Scotchies

Oatmeal Scotchies

March 18: National Oatmeal Cookie Day

Highlander’s Mum would often bake cookies as afterschool snacks for her seven kids. Oatmeal cookies were a favorite among them. She often mixed in raisins but sometimes would include butterscotch chips in the batch instead. Perhaps it was an ode to Mum’s Scottish heritage, if not just for the cookies’ name, that she baked oatmeal “scotchies.” They are a sweet treat for snacktime and for National Oatmeal Cookie Day.


(Adapted from Very Best Baking)


  • ¾ cup (1 ½ sticks) butter, softened
  • ¾ cup granulated white sugar
  • ¾ cup packed light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 ¼ cups flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 3 cups quick or old fashioned oats, uncooked
  • 1 2/3 cups (11-ounce package) of butterscotch chips


Cream the butter with the white and brown sugars. Beat in the eggs and vanilla until smooth. In a bowl, mix together the flour, baking soda, salt and cinnamon.

Oatmeal Scotchies

Gradually add this dry mixture to the the wet batter. Blend until smooth. Stir in the oatmeal and butterscotch chips.

Oatmeal Scotchies

Place 1 ½ – inch rounds on a lightly greased cookie sheet, leaving space for the cookies to expand. Bake in a preheated oven at 375 degrees F for 10-12 minutes.  Remove from the oven and let set on the cookie sheet for about five minutes before transferring to a wire rack to cool to a crisp.  Yield: Approximately 4 dozen cookies.

Oatmeal Scotchies


  • National Oatmeal Cookie Day is also listed as a food holiday on April 30. See our blog recipe post then for oatmeal raisin cookies.