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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Oatmeal-Butterscotch Cookies

Makes: 56 servings
Serving size: 1 small cookie Yield: about 56 small or 20 large cookies
Prep 30 mins Bake 350°F 8 mins to 10 mins  per batch
Oatmeal Butterscotch Cookies
Ingredients
  • 1  cup  butter, softened
  • 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  cups  all-purpose flour
  • 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)
  • Servings Per Recipe 56,
  • cal. (kcal) 129,
  • Fat, total (g) 6,
  • chol. (mg) 15,
  • sat. fat (g) 4,
  • carb. (g) 18,
  • Monosaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 9,
  • pro. (g) 2,
  • vit. A (IU) 97,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • sodium (mg) 80,
  • Potassium (mg) 51,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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