Oatmeal Butterscotch Cookies

Oatmeal Butterscotch Cookies – YUM!  Butterscotch has always been one of my favorite dessert flavors. So, this was a recipe I had to try. Some members of my family actually prefer these to traditional chocolate chip cookies. I have to admit, they are mighty tasty. Try them, and see if you agree.


Oatmeal Butterscotch Cookies

[typography font=”Lucida” size=”20″ size_format=”px” color=”#ab0929″]Ingredients[/typography]

  • 1 cup butter, softened (do not use margarine)
  • ¾ cup sugar
  • ¾ cup brown sugar packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¾ teaspoon salt
  • 3 cups rolled oats
  • 1½ cups butterscotch chips


[typography font=”Lucida” size=”20″ size_format=”px” color=”#ab0929″]Directions[/typography]

  1. Preheat the oven to 375º F.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon and salt – set aside.
  3. In a large bowl, cream together butter and sugars.
  4. Add eggs and vanilla – mix with electric hand-held mixer until smooth.
  5. In 3 parts, add the flour mixture to butter/sugar mixture – mixing well after each addition until all ingredients are well blended.
  6. Add the oats and butterscotch chips – stir until thoroughly mixed.
  7. Drop rounded tablespoonsful (large balls) of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spread.
  8. Bake for ~10 minutes, until the edges begin to brown. Let cookies cool on the baking sheet for about 5 minutes and transfer to a wire rack to cool completely before storing in an airtight container.

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[typography font=”Lucida” size=”20″ size_format=”px” color=”#ab0929″]Recipe Tip[/typography]
Use oat flour instead of regular flour, or use a food processor to grind the oats to right consistency. It will give the cookies an interesting texture and nice flavor.


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