BUTTERSCOTCH OATMEAL COOKIES I
A chewy oatmeal cookie with butterscotch chips and chocolate chips. Nuts also taste good.
Provided by N. Michno
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together shortening, white sugar, and brown sugar until smooth. Beat in egg, then stir in vanilla. Combine flour and baking soda, and mix into the batter. Mix in oats and chocolate and butterscotch chips. Drop dough by teaspoonfuls onto ungreased cookie sheets.
- Bake for 9 to 12 minutes in the preheated oven, or until the edges are toasted. Cool on wire racks.
Nutrition Facts : Calories 163.3 calories, Carbohydrate 22 g, Cholesterol 5.2 mg, Fat 7.8 g, Fiber 1.1 g, Protein 1.6 g, SaturatedFat 3.2 g, Sodium 44.7 mg, Sugar 14.4 g
OATMEAL BUTTERSCOTCH COOKIES
Great cookies!
Provided by Jolene
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 25m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl beat the butter or margarine, white sugar and brown sugar together. Add the eggs and vanilla, beating well.
- Stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in the oats and the butterscotch chips. Drop by teaspoonfuls onto an ungreased cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown.
Nutrition Facts : Calories 118.6 calories, Carbohydrate 16.2 g, Cholesterol 15.4 mg, Fat 5.1 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3.4 g, Sodium 81.4 mg, Sugar 10.3 g
BUTTERSCOTCH OATMEAL COOKIES
With a cookie-loving husband and seven kids, one batch of cookies doesn't last long here! When I make this colossal recipe, I divide it into thirds and make three different types to please everyone. One with chocolate chips and nuts, another with raisins and one with butterscotch chips. Everyone is happy! -Lisa Cooper, Paris, Texas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6-3/4 dozen.
Number Of Ingredients 13
Steps:
- In a very large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. , Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans., Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks.
Nutrition Facts :
OATMEAL COOKIES WITH BUTTERSCOTCH CHIPS
Oatmeal Cookies with Butterscotch Chips are slightly crisp on the outside & chewy on the inside. Butterscotch chips take traditional oatmeal cookies to the next level!
Provided by Echo Blickenstaff
Categories Dessert
Time 20m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large bowl or electric mixer, blend butter, sugar, and brown sugar. Add eggs and vanilla and beat until creamy and smooth.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Add this dry mixture to the butter/sugar mixture and blend well.
- Mix in the oats. Stir in the butterscotch chips.
- Roll dough into 1 inch balls and place evenly on a lightly greased cookie sheet (non-stick cooking spray works best).
- Bake for 10 minutes or until lightly browning on the edges of the cookies. Place on cooling rack.
- If you are going to freeze some of the cookies, wait until they are completely cooled, then place them in an airtight container or freezer grade, sealed plastic bag.
- This recipe yields approximately 6 dozen cookies.
Nutrition Facts : Calories 88 kcal, Carbohydrate 14 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 92 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
YUMMY OATMEAL BUTTERSCOTCH COOKIES
I was looking through all the wonderful Oatmeal Butterscotch recipes here on 'Zaar and was surprised that there was not this basic recipe which DH was craving. Found this one on Hershey's Kitchens website. These came out just how I rememebered them, chewy, sweet and delicious. In my oven the cookies came out best when cooked the full 10 minutes. DH sugggests that these may also be good for you because of the oatmeal, I think otherwise, but they sure taste good. These cookies freeze well too!
Provided by Debloves2cook
Categories Dessert
Time 25m
Yield 36-48 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Beat butter and sugars in a large bowl until well blended. Add eggs and vanilla, beat well.
- In a separate bowl combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended.
- Stir in oatmeal and butterscotch chips, mix well.
- Drop by heaping teaspoons onto ungreased cookie sheet.
- Bake 8-10 minutes or until golden brown. cool slightly, remove from cookie sheet to wire rack. Cool completely.
- Enjoy!
BUTTERSCOTCH OATMEAL COOKIES
It's amazing that such a simple recipe can provoke such a wild reception! After taking these to a family gathering, it was the MEN who went over-the-top nuts! After writing the recipe out three times, I thought it would be easier to post it! (This is modified from a 'Magnolia' recipe.)
Provided by SinginChef
Categories Dessert
Time 45m
Yield 60 cookies, 30 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter with applesauce; then cream with sugars til smooth.
- Add egg and vanilla; beat well.
- Combine flour, soda, salt, and cinnamon. Add to creamed mixture.
- Mix in oats and chips.
- I used my 2-tsp scoop, slightly overloaded, and dropped on parchment a few inches apart.
- Bake @ 350 degrees -- 11-13 minutes. I watched for a few bumpy tips to begin to turn golden, the edges just beginning to turn, too. 12 minutes was perfect in my oven.
- Cool 5 minutes on cookie sheet. Move to rack to cool completely.
- Original recipe says yield is 36 but I got 60 doing it my way! They were perfect for little hands! (And the big hands felt less guilt reaching for a second -- and a third -- !).
OATMEAL COOKIES WITH BUTTERSCOTCH AND CRANBERRIES
Oatmeal cookies get an upgrade with the addition of butterscotch and cranberries
Provided by Food Network Kitchen
Time 1h35m
Yield about 2 dozen cookies
Number Of Ingredients 12
Steps:
- Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl on medium-high speed until fluffy. Add the vanilla and egg and beat to combine.
- Whisk the flour, oats, baking soda, cinnamon and salt together in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the butterscotch chips and cranberries.
- Line 2 baking sheets with parchment. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2-inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
- Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
BUTTERSCOTCH COOKIES
Straight from Grandma's recipe box, these old-fashioned butterscotch cookies are soft, chewy and loaded with butterscotch chips!
Provided by Blair Lonergan
Categories Cookies
Time 1h25m
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- In the large bowl of a stand mixer, cream together butter, brown sugar and granulated sugar until light and creamy, about 3-4 minutes.
- With the mixer on low speed, add the eggs, one at a time, mixing completely after each addition. Mix in the vanilla extract.
- Gradually add the flour mixture, just until combined (do not over-mix). Stir in the butterscotch morsels.
- Cover the dough and chill in the refrigerator for at least 1 hour.
- Preheat oven to 375° F. Line baking sheets with parchment or silicone mats.
- Drop dough by rounded tablespoons two-inches apart on the prepared baking sheets. Place the baking sheets back in the refrigerator or in the freezer for about 10 minutes to chill again.
- Bake for 8-10 minutes, or just until light brown around the edges. The centers will still be soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 cookie, Calories 134 kcal, Carbohydrate 21 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 22 mg, Sodium 165 mg, Fiber 1 g, Sugar 14 g
BUTTERSCOTCH OATMEAL
Steps:
- In a saucepan over medium heat, combine milk, brown sugar and egg. Cook, stirring constantly, for 5-7 minutes or until mixture boils. Add oats; cook and stir for 1 minute. Remove from the heat. Add butter; cover and let stand for 3-5 minutes.
Nutrition Facts :
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