Oatmeal Butterscotch Cookies

Oatmeal Butterscotch Cookies Enlarge Image
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3 users rated this recipe an average rating of 3.5
Makes:
56 servings
Serving Size:
1 small cookie
Yields:
about 56 small or 20 large cookies
Prep:
30 mins
Bake:
8 mins to 10 mins 350°F per batch
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Oatmeal Butterscotch Cookies

Ingredients
1 1/2
cups packed brown sugar
1
teaspoon baking soda
1/2
teaspoon salt
1/2
teaspoon ground cinnamon
2
eggs
1 1/2
teaspoons vanilla
1 1/2
3
cups regular or quick-cooking rolled oats
1
11 ounce package butterscotch-flavor pieces

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.

Nutrition Facts

(Oatmeal Butterscotch Cookies)
    Per serving:
  • 129 kcal cal.,
  • 6 g fat
  • (4 g sat. fat,
  • 1 g monounsatured fat),
  • 15 mg chol.,
  • 80 mg sodium,
  • 18 g carb.,
  • 1 g fiber,
  • 9 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Related Categories

Chocolate Desserts, Cookies, Desserts
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