2 more days until Christmas! And I’ve got one last cookie recipe for you that I swear is totally worth breaking out your mixer one last time: Oatmeal Scotchies!
Oatmeal Scotchies kind of came out of nowhere in my family’s Christmas cookie tradition about 6 years ago. I honestly don’t even remember having them as a child, but right around the time I went to college, my mom discovered these little beauties.
Now, I’m not really a butterscotch fan to begin with, so I’m not quite sure why I love these cookies so much. It could be the hearty oats or the oh-so-soft interior, but it could also be those sweet little butterscotch chips that took me by surprise. Trust me on this… these are SO GOOD!
Years ago, we made these cookies with loads of butter, strictly white flour, and more sugar than I could ever dream of using. But as the years went on and my family’s healthy lifestyle emerged, we began to switch to whole grains, cut the sugars down more and more, and finally, this year, I tried substituting out the butter completely!
I promise, you won’t miss it. Not one bit.
I actually experimented with both versions (butter and coconut oil) to see the difference, and then let my meat-eating, butter loving father be my taste tester. His response to the coconut oil version, “This is a GOOD cookie!”
That’s mean A LOT— especially coming from him.
So if you’re looking for a simple, yet crowd-pleasing cookie for these final days, these Oatmeal Scotchies are your guy. A Christmas doesn’t go by without these babies on our dessert table— and for good reason!
Quick note: I haven’t tried making them completely gluten free or vegan yet, but I bet substituting out gluten free 1:1 flour for the whole wheat flour would work beautifully. Also, I’ve had great luck with flax and chia eggs in the past, so let me know if you try it out with this recipe and it works 🙂
If I don’t talk to you before then, have the Merriest Christmas, full of food and family!