• 17 Ratings

Not a fan of raisins? This oatmeal cookie recipe is for you! Oatmeal Butterscotch Cookies showcase a delicious flavor duo you'll wish you thought to combine ages ago.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°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.

Instructions Checklist
  • 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.


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

129 calories; total fat 6g; saturated fat 4g; polyunsaturated fatg; monounsaturated fat 1g; cholesterol 15mg; sodium 80mg; potassium 51mg; carbohydrates 18g; fiber 1g; sugar 9g; protein 2g; trans fatty acidg; vitamin a 97IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 12mcg; vitamin b12mcg; calcium 20mg; iron 1mg.


17 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 4