Simple Vegan Oatmeal Scotchies (Butterscotch): Nostalgic Cookies Made Plant-Based
Why You’ll Love This Simple Vegan Oatmeal Scotchies Recipe
Remember those irresistible oatmeal scotchies from your childhood? The ones with that perfect chewy texture and rich butterscotch flavor that made them disappear from the cookie jar faster than you could bake them? Well, they’re back – and they’re completely vegan!
These simple vegan oatmeal scotchies deliver all the nostalgic comfort of the original with none of the dairy or eggs. The secret lies in using high-quality vegan butterscotch chips and the perfect ratio of oats to create that signature chewy texture we all remember and love.
What makes this recipe truly special is how effortlessly it comes together. With just one bowl and basic pantry ingredients, you can have warm, gooey butterscotch cookies ready in under 30 minutes. They’re perfect for satisfying sudden cookie cravings, impressing non-vegan friends, or simply treating yourself to a taste of sweet nostalgia that happens to be plant-based.
Quick Info Table
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 10 mins | 12 mins | 22 mins | 30 cookies | Easy |
What You’ll Need
Dry Ingredients
- Old-fashioned rolled oats – 1½ cups (avoid quick oats for best texture)
- All-purpose flour – 1¼ cups (or your favorite gluten-free blend)
- Baking soda – 1 teaspoon
- Salt – ½ teaspoon
- Ground cinnamon – ½ teaspoon (optional but adds warmth)
Wet Ingredients
- Vegan butter – ¾ cup, softened (Earth Balance or similar works great)
- Brown sugar – 1 cup, packed firmly
- Granulated sugar – ½ cup
- Non-dairy milk – ¼ cup (oat milk gives richest flavor)
- Vanilla extract – 2 teaspoons
- Apple cider vinegar – 1 teaspoon (helps with binding)
The Star Ingredient
- Vegan butterscotch chips – 1 cup (check labels carefully – many contain dairy)
Smart Substitutions
- Vegan butter: Solid coconut oil (¾ cup) works, but cookies will be slightly less rich
- Butterscotch chips: If unavailable, use vegan caramel chips or make your own by chopping vegan butterscotch candy
- Brown sugar: Coconut sugar works 1:1, though flavor will be slightly different
- Non-dairy milk: Any variety works – almond, soy, or oat all produce great results
Step-by-Step Directions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Make sure there’s space between sheets for proper air circulation.
- Prepare your dry mixture by whisking together oats, flour, baking soda, salt, and cinnamon in a medium bowl. Set this aside – we’ll add it gradually to prevent overmixing.
- Cream the vegan butter and sugars in a large mixing bowl. Using an electric mixer on medium speed, beat the softened vegan butter with both sugars for 3-4 minutes until the mixture is light, fluffy, and noticeably paler.
Critical tip: Room temperature vegan butter is essential here. If yours is too cold, cut it into small pieces and microwave for 15-20 seconds, then let it sit for 2 minutes.
- Add the liquid ingredients one at a time. First mix in the non-dairy milk and vanilla extract until smooth, then add the apple cider vinegar. The mixture might look slightly curdled – that’s completely normal and will smooth out.
- Incorporate dry ingredients gradually. Add the flour mixture in two batches, mixing on low speed just until combined after each addition. Don’t overmix – this keeps cookies tender rather than tough.
- Fold in those gorgeous butterscotch chips using a wooden spoon or sturdy spatula. Make sure they’re evenly distributed throughout the dough for consistent flavor in every bite.
- Shape the cookies using a cookie scoop or heaping tablespoon. Drop rounded portions of dough onto prepared baking sheets, spacing them about 2½ inches apart. Resist the urge to flatten – they’ll spread naturally and create the perfect thickness.
Pro baker secret: For uniformly sized cookies, use a #40 cookie scoop. This creates perfectly portioned cookies that bake evenly every time.
- Bake for 10-12 minutes until edges are set and lightly golden brown. The centers should still look slightly soft and underbaked – they’ll continue cooking on the hot pan and achieve that perfect chewy texture.
- Cool strategically by leaving cookies on the baking sheet for 5 full minutes before transferring to a wire rack. This prevents breaking and allows the butterscotch chips to set properly.
How to Serve
These simple vegan oatmeal scotchies are delicious straight from the oven, but here are some creative ways to enjoy them:
Classic comfort: Serve warm with a tall glass of cold non-dairy milk – the temperature contrast makes each bite even more satisfying. The rich butterscotch flavor pairs beautifully with vanilla oat milk or creamy almond milk.
Dessert upgrade: Crumble cooled cookies over vegan vanilla ice cream and drizzle with vegan caramel sauce for an indulgent sundae. Or sandwich two cookies with vegan buttercream for an impressive treat.
Gift-worthy presentation: Pack them in clear cellophane bags tied with ribbon, or layer in decorative tins with parchment paper. They make thoughtful hostess gifts or bake sale favorites.
Coffee shop vibes: Enjoy alongside your morning coffee or afternoon tea. The butterscotch and oat flavors complement both bold espresso and delicate herbal teas.
Expert Tips for Success
Storage secrets: Store completely cooled cookies in an airtight container at room temperature for up to one week. Layer with parchment paper to prevent sticking. For longer storage, freeze for up to three months – they thaw beautifully at room temperature.
Texture customization: For chewier cookies, slightly underbake and let them finish cooking on the hot pan. For crispier edges with chewy centers, bake the full 12 minutes until edges are golden brown.
Flavor variations that work beautifully:
- Add ½ cup chopped toasted pecans for extra richness and crunch
- Mix in 2 tablespoons of instant pudding mix (vegan) for ultra-soft texture
- Substitute half the butterscotch chips with vegan white chocolate chips
- Add a pinch of sea salt on top before baking for salted butterscotch flavor
Make-ahead magic: Cookie dough can be prepared and refrigerated for up to 48 hours. You can also scoop the dough, freeze the balls on a baking sheet, then store in freezer bags. Bake directly from frozen, adding 1-2 extra minutes to baking time.
Quality ingredient spotlight: The butterscotch chips make or break this recipe. Guittard, Enjoy Life, and some Walmart Great Value butterscotch chips are accidentally vegan and deliver excellent flavor.
Common Questions
Where can I find vegan butterscotch chips?
Many mainstream brands like Guittard Semi-Sweet Butterscotch Baking Chips are actually vegan (always check current labels). Health food stores often carry Enjoy Life brand, and you can order specialty vegan butterscotch chips online from companies like King David Taffy.
Can I make my own butterscotch chips if I can’t find vegan ones?
Absolutely! Chop vegan butterscotch hard candies into chip-sized pieces, or make simple butterscotch by melting vegan butter with brown sugar and a pinch of salt, then letting it cool and chopping it up.
Why do my cookies spread too much or too little?
Too much spreading usually means your vegan butter was too warm, or you added too much liquid. Too little spreading often means the butter was too cold or you used too much flour. Room temperature ingredients are key for consistent results.
Can I substitute the oats for something else?
Old-fashioned oats are really essential for the classic scotchie texture and flavor. Quick oats will work but create a softer, less chewy cookie. Avoiding oat substitutes keeps this recipe authentic.
My dough seems too sticky – is that normal?
Yes! Vegan cookie dough often feels stickier than traditional dough because plant-based fats behave differently. If it’s extremely sticky, chill for 15-30 minutes before scooping, but don’t add extra flour.
How do I know if butterscotch chips are truly vegan?
Always read ingredient lists carefully. Look out for milk, butter, whey, casein, or “natural flavors” (which can sometimes contain dairy). When in doubt, contact the manufacturer or stick to brands that clearly label their products as vegan.
Final Thoughts
These simple vegan oatmeal scotchies prove that you don’t need to sacrifice beloved childhood flavors when choosing plant-based options. With their perfect chewy texture, rich butterscotch sweetness, and satisfying oat heartiness, they deliver pure nostalgic comfort in every single bite.
The beauty of this recipe lies in its straightforward approach – no complicated techniques or unusual ingredients, just quality basics combined thoughtfully. Whether you’re vegan, cooking for someone with dietary restrictions, or simply curious about plant-based baking, these cookies will exceed your expectations and probably fool anyone who tries them.
So gather your ingredients, preheat that oven, and get ready to fill your kitchen with the incredible aroma of butterscotch and oats baking to golden perfection. These simple vegan oatmeal scotchies aren’t just a substitute for the “real thing” – they ARE the real thing, just made with more compassionate ingredients. Happy baking!
