Oatmeal Butterscotch Cookies

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4.0 by 10 people

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  • Makes: 56 servings
  • Serving Size: 1 small cookie
  • Makes: about 56 small or 20 large cookies
  • Prep: 30 mins
  • Bake: 8 mins to 10 mins 350°F per batch

Oatmeal Butterscotch Cookies

Directions

  1. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, salt, and cinnamon. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the oats. Stir in butterscotch pieces.
  2. Drop dough by rounded teaspoons or by a 1/4-cup measure 2 to 3 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes for small cookies, 10 to 12 minutes for large cookies, or until edges are brown (centers may still appear moist). Cool on cookie sheet for 2 minutes. Transfer to a wire rack; cool completely.

From the Test Kitchen

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month.

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Nutrition Facts (Oatmeal Butterscotch Cookies)

  • Per serving:
  • 129 kcal ,
  • 6 g fat
  • (4 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 15 mg chol. ,
  • 80 mg sodium ,
  • 18 g carb. ,
  • 1 g fiber ,
  • 9 g sugar ,
  • 2 g pro.

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