Oatmeal Butterscotch Cookies

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