These Eggless Easy Oatmeal Scotchies Cookies are rich and buttery with a delightful hint of cinnamon. The butterscotch chips add a wonderful sweetness that pairs perfectly with the hearty oats. Each bite is a scrumptious mix of crispy edges and chewy centers—just perfect! You don’t need any fancy ingredients or special equipment—just basic items you probably already have in your kitchen. You can also easily adapt them to be dairy-free or gluten-free, so everyone can enjoy these yummy cookies without worry.
Oriana’s Thoughts On The Recipe
These Eggless Easy Oatmeal Scotchies Cookies are everything you want in a sweet treat—soft, chewy, and perfectly buttery. You’ll love how simple they are to whip up with ingredients you probably already have in your pantry.
They have a delightful texture. They have crisp edges that give way to chewy centers, creating a perfect bite every time. Plus, they’re packed with oats and loaded with sweet butterscotch chips, making each cookie incredibly flavorful. Trust me, your family will keep coming back for more!
These cookies are egg-free, making them a great option for those with egg allergies. You can also easily adapt them to be dairy-free or gluten-free, so everyone can enjoy these yummy cookies without worry.
A little trick I love to do is sprinkle a touch of sea salt on top of the cookies right after they come out of the oven. It adds that perfect finishing touch and really enhances the flavors. These cookies are a hit every time I make them, and I can’t wait for you to try them out too!
Whether you’re looking for a quick snack, a sweet treat for a get-together, or a delicious gift, these cookies are perfect for any occasion. They’re a family favorite and a guaranteed hit wherever you take them.
The term “Scotchies” in Oatmeal Scotchies comes from the butterscotch chips used in the recipe. Butterscotch has a distinct, rich flavor that perfectly complements the wholesome oats, creating a cookie that’s both comforting and indulgent.
What I Love About This Recipe
Easy-Peasy to Make: These cookies are super easy to make with simple ingredients you likely already have at home. No need for fancy equipment or hard-to-find ingredients—just straightforward, everyday items.
Taste Sensation: The buttery flavor combined with a hint of cinnamon makes these cookies irresistibly delicious. The butterscotch chips add a lovely sweetness that pairs perfectly with the oats.
Texture Perfection: You get the best of both worlds with these cookies—crisp edges and soft, chewy centers. The combination of textures makes each bite a delightful experience. These cookies are bursting with flavor and texture. Every bite is a treat!
Allergy-Friendly Treats: These cookies are egg-free, making them perfect for those with egg allergies. You can also easily adapt the recipe to be dairy and gluten-free, ensuring everyone can enjoy them.
Freezer and Make-Ahead Marvels: These cookies freeze beautifully, so you can make a batch ahead of time and always have a delicious snack ready to go.
Potential Cons Of The Recipe
- Sweetness Level: The butterscotch chips make these cookies quite sweet.
- Butterscotch Chips Availability: Butterscotch chips might not be readily available everywhere.
- Chilling Time: The cookie dough requires chilling time for the best results, so you can’t bake them immediately.
Tips To Mitigate These Cons
- Adjusting Sweetness: You can reduce the amount of butterscotch chips or mix in some semi-sweet chocolate chips to balance the sweetness.
- Finding Butterscotch Chips: These days, you can usually find butterscotch chips at most grocery stores or easily order them online. I recommend planning ahead to ensure you have them on hand when you’re ready to bake. However, I know that in some parts of Europe, butterscotch chips can be hard to come by. If that’s the case for you, don’t worry! You can substitute them with caramel chips or even white chocolate chips for a delicious variation.
- Planning Ahead: Plan for the chilling time. For convenience, you can mix the dough a day ahead and let it chill overnight.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: Provides the structure for the cookies. Note: Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients.
- Baking Soda: Helps the cookies rise. Note: Make sure it’s not expired or too old.
- Ground Cinnamon: Adds a warm, comforting flavor.
- Salt: Enhances all the other flavors. Note: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Unsalted Butter: Gives that rich, buttery taste.
- Brown Sugar & Granulated Sugar: The combination of these sugars creates a perfect chewy texture.
- Vanilla Extract: Adds depth to the flavor.
- Milk (or a dairy-free alternative): Acts as a binder since we’re not using eggs.
- Old-Fashioned Oats: Adds texture and heartiness.
- Butterscotch Chips: The star ingredient that gives these cookies their name and distinctive taste. Note: These days, you can usually find butterscotch chips at most grocery stores or easily order them online. I recommend planning ahead to ensure you have them on hand when you’re ready to bake. However, I know that in some parts of Europe, butterscotch chips can be hard to come by. If that’s the case for you, don’t worry! You can substitute them with caramel chips or even white chocolate chips for a delicious variation. For dairy-free, you can try this dairy-free butterscotch chips.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Combine the flour, baking powder, baking soda, cinnamon, and salt in a bowl. Set aside.
Step 2 – Cream Butter and Sugars
Using an electric hand mixer or a stand mixer, beat the butter, sugar, and brown sugar at medium speed until smooth and creamy, for 3 to 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the milk and vanilla; mix until incorporated.
Step 3 – Add Dry Ingredients
Reduce the speed to low and gradually beat in the flour mixture; mix until combined. Stir in the oats and butterscotch chips; mix until evenly distributed.
Step 4 – Form The Dough Balls and Chill
Scoop out 1 1/2 to 2 tablespoons of dough for each cookie. Roll each portion into a ball and place it on a baking sheet or large plate. Freeze for at least 90 minutes or up to 2 days.
Step 5 – Bake
Preheat the oven to 350ºF (180ºC). Line two large baking sheets with parchment paper or silicone baking mats.
Place the frozen cookie balls on the prepared baking sheets, evenly spacing them about 2 inches apart. I recommend baking one sheet at a time. Bake for 12 to 14 minutes, until barely golden brown around the edges, but still soft in the middle. When you remove the cookies from the oven, they will still look doughy, and that’s okay; they will continue to set as they cool.
Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Recipe Tips
- Measure the ingredients properly! A kitchen scale is always the best option, in my opinion, but if you don’t have a kitchen scale, be sure to use a measuring cup made for dry ingredients (NOT a liquid measuring cup) and a liquid measuring cup for liquid ingredients. Also, do NOT dip a measuring cup directly into the flour bin, or you can compact it and get up to 25% more flour; instead, use a spoon to scoop the flour into the measuring cup and then use a knife (straight-edged) to level the flour across the measuring cup.
- Don’t over-mix your cookie dough, or you will end up with dense cookies.
- Chill the dough before baking. This allows the dough to firm up a little and bake much better.
- For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
- Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard
Food Allergy Swaps
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. And use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks. I have used these dairy-free butterscotch chips, and they are pretty good but contain soy. Check out my favorite dairy-free substitutes here.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. Make sure your oats are gluten-free.
Variations & Additions
- Add Nuts: Chopped pecans or walnuts add a nice crunch.
- Mix-in Dried Fruits: Raisins or dried cranberries can add a chewy, fruity element.
- Spice it Up: Add a pinch of nutmeg or ginger for a spicier cookie.
Storing and Freezing Instructions
Store Baked Cookies: Store cookies at room temperature in an airtight container for up to five days.
Freeze Baked Cookies: After baking, let the cookies cool completely. Then, place them on a cookie sheet and flash freeze for about 30 minutes. Once they’re hard, place them in a freezer container or bag and freeze for up to two months. To thaw, remove them from the freezer about two hours before enjoying them and let them thaw at room temperature.
Freeze Unbaked Cookie Balls: Unbaked cookie dough balls freeze well for up to three months. Roll the dough into balls, line them up on a baking sheet, and pop them in the freezer for about 30 minutes. Once frozen, toss all the frozen dough balls into a freezer-safe zip-top bag. Don’t forget to label the bag with the date and what is in the bag!
Baking Frozen Cookie Balls: Frozen cookies can be baked without thawing first!
Frequently Asked Questions
Yes, but the texture will be slightly different.
Caramel chips or white chocolate chips are good alternatives.
It’s recommended for the best texture, but if you’re in a hurry, you can immediately bake them, but they will spread more, resulting in a flatter cookie.
Recipe Card 📖
Eggless Easy Oatmeal Scotchies
These Eggless Easy Oatmeal Scotchies Cookies are rich, buttery with a delightful hint of cinnamon. The butterscotch chips add a wonderful sweetness that pairs perfectly with the hearty oats. Each bite is a scrumptious mix of crispy edges and chewy centers—just perfect! You don’t need any fancy ingredients or special equipment—just basic items you probably already have in your kitchen. You can also easily adapt them to be dairy-free or gluten-free, so everyone can enjoy these yummy cookies without worry.
Instructions
-
Combine the flour, baking powder, baking soda, cinnamon, and salt in a bowl. Set aside.
-
Using an electric hand mixer or a stand mixer, beat the butter, sugar, and brown sugar on medium speed until smooth and creamy, 3 to 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the milk and vanilla; mix until incorporated.
-
Reduce the speed to low and gradually beat in the flour mixture; mix until combined. Stir in the oats and butterscotch chips; mix until evenly distributed.
-
Scoop out 1 1/2 to 2 tablespoons of dough for each cookie. Roll each portion into a ball and place it on a baking sheet or large plate. Freeze for at least 90 minutes or up to 3 months.
-
Preheat the oven to 350º F (180º C). Line two large baking sheets with parchment paper or silicone baking mats.
-
Place the frozen cookie balls on the prepared baking sheets, evenly spacing them about 2 inches apart. I recommend baking one sheet at a time.
-
Bake for 12 to 14 minutes, until barely golden brown around the edges, but still soft in the middle. When you remove the cookies from the oven, they will still look doughy, and that’s okay; they will continue to set as they cool.Tip: I like to dd a sprinkle of sea salt when they come out of the oven for the perfect finishing touch.
-
Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Butterscotch Chips: These days, you can usually find butterscotch chips at most grocery stores or easily order them online. I recommend planning ahead to ensure you have them on hand when you’re ready to bake. However, I know that in some parts of Europe, butterscotch chips can be hard to come by. If that’s the case for you, don’t worry! You can substitute them with caramel chips or even white chocolate chips for a delicious variation. For dairy-free, you can try this dairy-free butterscotch chips.
Store Baked Cookies: Store cookies at room temperature in an airtight container for up to five days.
Freeze Baked Cookies: After baking, let the cookies cool completely. Then, place them on a cookie sheet and flash freeze for about 30 minutes. Once they’re hard, place them in a freezer container or bag and freeze for up to two months. To thaw, remove them from the freezer about two hours before enjoying them and let them thaw at room temperature.
Freeze Unbaked Cookie Balls: Unbaked cookie dough balls freeze well for up to three months. Roll the dough into balls, line them up on a baking sheet, and pop them in the freezer for about 30 minutes. Once frozen, toss all the frozen dough balls into a freezer-safe zip-top bag. Don’t forget to label the bag with the date and what is in the bag!
Baking Frozen Cookie Balls: Frozen cookies can be baked without thawing first!
Food Allergy Swaps:
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. And use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks. I have used these dairy-free butterscotch chips, and they are pretty good but contain soy. Check out my favorite dairy-free substitutes here.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. Make sure your oats are gluten-free.
Recipe Tips:
- Measure the ingredients properly! A kitchen scale is always the best option, in my opinion, but if you don’t have a kitchen scale, be sure to use a measuring cup made for dry ingredients (NOT a liquid measuring cup) and a liquid measuring cup for liquid ingredients. Also, do NOT dip a measuring cup directly into the flour bin, or you can compact it and get up to 25% more flour; instead, use a spoon to scoop the flour into the measuring cup and then use a knife (straight-edged) to level the flour across the measuring cup.
- Don’t over-mix your cookie dough, or you will end up with dense cookies.
- Chill the dough before baking. This allows the dough to firm up a little and bake much better.
- For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
- Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard
Variations & Additions:
- Add Nuts: Chopped pecans or walnuts add a nice crunch.
- Mix-in Dried Fruits: Raisins or dried cranberries can add a chewy, fruity element.
- Spice it Up: Add a pinch of nutmeg or ginger for a spicier cookie.
Nutrition
Calories: 249kcalCarbohydrates: 38gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 25mgSodium: 180mgPotassium: 56mgFiber: 1gSugar: 24gVitamin A: 288IUVitamin C: 0.01mgCalcium: 27mgIron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Oriana Romero
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