Classic Oatmeal Scotchie Bars are soft, chewy oatmeal butterscotch cookie bars topped with sweet cinnamon frosting. You’ll love this updated take on an old fashioned favorite!
This recipe was originally published in July 2014. I updated the recipe notes in May 2026 and added new images too.
Aimee’s Recipe Notes
Looking for the perfect oatmeal scotchies recipe? I’ve got you covered with these original Oatmeal Scotchies! I even have a No Bake Oatmeal Scotchies recipe for those hot summer days.
If you love oatmeal cookies, butterscotch and FROSTING, these Oatmeal Scotchie Bars are for you.
- A thick layer of cinnamon frosting takes Oatmeal Scotchie Bars to the next level!
- Each bar is loaded with butterscotch morsels and toasty, chewy oatmeal.
- This recipe is easy to make with no mess or fuss.
- You can serve these for dessert, then enjoy leftovers with your coffee the next morning. Cookie bars for breakfast? Yes, please!
Ingredient Notes
- Quick oats. You need the quick cooking (instant) oats for these bars! Do not use old fashioned oats. They are not as finely processed and will affect the texture. If you only have old fashioned oats, pulse a few times in a food processor before measuring.
- Unsalted butter. I use unsalted butter to control the salt levels in my recipes. If you only have salted butter, you can use it here instead. Just leave out the added kosher salt in the recipe.
- Butterscotch morsels. Also called “butterscotch chips”, you can find these in the baking aisle of your grocery store next to the chocolate chips.
- Vanilla Extract. Always choose pure vanilla (not the imitation stuff). Or make homemade vanilla extract and save money!
How to Make Oatmeal Cookie Bars
Make the batter.
- Beat butter and sugars together until well blended. Beat in eggs and vanilla, followed by the dry ingredients. Fold in the butterscotch morsels.
- Press the thick cookie batter into a parchment-lined baking sheet. Bake for about 18 minutes.
Add the cinnamon frosting.
- Beat butter with the whisk attachment of your electric mixer. When it’s pale and fluffy, beat in powdered sugar, salt, cinnamon. Add milk, a little at a time, until your desired consistency is achieved.
- Spread frosting over the cooled Oatmeal Butterscotch Cookie Bars. Slice into squares and serve.
Tips and Tricks
- Want a thicker frosting? Add less milk. Want a thinner, more pourable frosting? Add more milk!
- Store bars in an airtight container at room temperature for up to 5 days. They’re so hard to resist that they’re likely to get eaten well before then!
- Freeze cookie bars for up to 3 months in an airtight freezer safe container.
- I prefer these bars a little on the chewier side, so I take them out of the oven when they’re still a little soft. For a crunchier bar, you can leave them in a bit longer.
More Cookie Bar Recipes
- Frosted Sugar Cookie Bars…of course frosting and sprinkles make these even better!
- S’more Cookie Bars: grahams, marshmallows and chocolate in easy to eat cookie bars!
- Chocolate Chip Toffee Fudge Bars are the best on-the-go handheld treats out there!
Oatmeal Scotchie Bars Recipe
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Ingredients
For the cookie bars:
- 1 cup unsalted butter softened to room temperature
- ¼ cup granulated sugar
- 1 ¼ cup light brown sugar packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 cups quick oats
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ teaspoon cinnamon
- 11 oz package Butterscotch morsels
For the frosting:
- 1 cup unsalted butter softened to room temperature
- 1 teaspoon cinnamon
- pinch kosher salt
- 3 cups powdered sugar
- 3 Tablespoons milk
Instructions
-
For the bars, beat butter with sugars until blended. Beat in eggs and vanilla. Add oats, flour, baking soda, salt and cinnamon and beat until combined. Fold in butterscotch morsels.
-
Press cookie dough in a parchment paper lined 15-inch x 10-inch x 1-inch baking sheet. Bake in a 375 degree oven for 18-22 minutes (I prefer to make these a little on the undercooked side, staying near the 18 minute mark).
-
Cool completely.
-
For the frosting, beat butter in an electric mixer with whisk attachment for 3-5 minutes until pale in color. Add cinnamon, salt, powdered sugar and 2 Tbsp milk. Beat an additional 3-5 minutes, adding more milk if necessary. Spread over cooled cookie bars. Cut and enjoy.
Notes
- Want a thicker frosting? Add less milk. Want a thinner, more pourable frosting? Add more milk!
- Store bars in an airtight container at room temperature for up to 5 days. They’re so hard to resist that they’re likely to get eaten well before then!
- Freeze bars for up to 3 months in an airtight freezer safe container.
- I prefer these bars a little on the chewier side, so I take them out of the oven when they’re still a little soft. For a crunchier bar, you can leave them in a bit longer.
Nutrition
More Cookie Recipes
Caramel Pecan Chocolate Chip Cookies Recipe
Oatmeal Raisin Cookie Bars
Flourless Chocolate Cookies
Raspberry Shortbread Crumble Bars Recipe
The perfect oatmeal cookie, now in bar form! These Oatmeal Scotchie Bars are begging to be sliced, served and enjoyed with friends over a fresh cup of coffee.