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
SOFT & CHEWY OATMEAL SCOTCHIES
These soft & chewy oatmeal scotchies cookies are loaded with butterscotch chips in every bite. The centers are chewy and soft, the edges are crisp, and every bite is buttery delicious!
Provided by Sally
Categories Dessert
Time 1h40m
Number Of Ingredients 12
Steps:
- Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until combined and creamy, about 2 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the oats and butterscotch morsels. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop cookie dough (here's the cookie scoop I love), about 3 Tablespoons of dough per cookie, and place 4 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more butterscotch morsels into the tops- this is only for looks!
- Cookies stay fresh covered at room temperature for up to 1 week.
CRISPY OATMEAL COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- In a mixer, cream the butter until fluffy. Add the sugars, and cream together until light and fluffy. Add the egg and vanilla and mix well.
- In a bowl, stir together the oats, flour, salt, and baking soda. Mixing, slowly add the oat mixture to the butter mixture and mix just until combined. Add raisins and mix just until combined.
- Drop by tablespoonfuls onto the baking sheets, leaving at least 2-inches between cookies. Bake until browned and crispy around the edges, about 8 to 10 minutes. Let cool on wire racks and store in an airtight container.
OATMEAL TOFFEE COOKIES
Oatmeal cookies full of chocolate covered toffee bits. A blue ribbon winner.
Provided by Lori
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
- In a medium bowl, cream together the butter and brown sugar. Stir in the egg and vanilla until smooth. Sift together the flour, salt and baking soda, stir into the creamed mixture. Then stir in the rolled oats. Finally, stir in the pecans chopped candy bar pieces.
- Drop dough by rounded tablespoons onto the prepared cookie sheets, and flatten slightly. Bake for 10 to 18 minutes in the preheated oven. Cookies will have a dry appearance when finished baking.
Nutrition Facts : Calories 160 calories, Carbohydrate 15.8 g, Cholesterol 26.2 mg, Fat 10.2 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 5.3 g, Sodium 129.3 mg, Sugar 3.1 g
OATMEAL SCOTCHIES COOKIES
Don't even think that you can eat only ONE! Boy, are these cookies fabulous! They are so moist and chewy. If you prefer a crisper cookie, just bake for a couple of minutes longer. These are great cookies to send overseas to our troops.
Provided by Chris Diaz
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a mixing bowl, beat the butter, brown sugar, white sugar, egg, and vanilla extract until well combined. Beat in flour, baking soda, salt, cinnamon, nutmeg, and rolled oats until thoroughly mixed. Stir in the butterscotch chips and coconut. Drop the dough by tablespoonfuls about 2 inches apart onto baking sheets.
- Bake the cookies in the preheated oven just until the bottoms are light brown, 7 to 8 minutes. If you prefer crunchier cookies, bake 9 to 10 minutes.
Nutrition Facts : Calories 118.1 calories, Carbohydrate 13.5 g, Cholesterol 16.6 mg, Fat 6.5 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 4.2 g, Sodium 83.8 mg, Sugar 6.9 g
OATMEAL BUTTERSCOTCH TOFFEE-CRISP COOKIES
These cookies are to die for!! I promise and so do all my friends, family and co-workers. I was looking for a thin crispy oatmeal cookie. I found a number of nice recipes and took ideas from many of them. On the third attempt, this is the recipe I came up with. Special notes, you MUST use parchment paper to bake the cookies on. If you don't they will stick to the pan and break (even if you grease the pan). The batter gets thicker as you add ingredients. I add the rice cereal last, so that they are crushed as little as possible. I have tried using more and less flour. Less flour and the cookies don't form. More flour and they don't get crispy. A special thanks to PanNan, who's Crispy Coconut-Oatmeal Cookies gave me the recipe's basic foundation.
Provided by Mrs Goodall
Categories Drop Cookies
Time 30m
Yield 50-60 cookies
Number Of Ingredients 14
Steps:
- Beat butter and sugars at medium speed with an electric mixer until blended; add eggs, vanilla and almond extract, beating well.
- In a separate bowl, combine flour, baking soda, salt and nutmeg; add to butter mixture, mixing well.
- Stir in oats.
- Stir in toffee bar pieces (don't use the "toffee dust" that comes from crushing the bars, just the small pieces).
- Mix in butterscotch chips. The batter will be very thick at this point.
- Gently but thouroughly mix in rice cereal.
- Shape into 1-inch balls and place on a cookie sheet covered in parchment paper. (You do not need to flatten the cookies, they spread on their own). I only place 6 cookies on each cookie sheet.
- Bake at 350° for 12 minutes.
- Gently slide the cookies off of the parchment paper onto wire racks to cool.
Nutrition Facts : Calories 124.6, Fat 5.6, SaturatedFat 3.7, Cholesterol 18.2, Sodium 87.9, Carbohydrate 17.5, Fiber 0.4, Sugar 11.8, Protein 1.4
BUTTERSCOTCH OATMEAL
The best oatmeal I've ever had. No need to top this with sugar afterwards. Good with or without milk.
Provided by KIANA5
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 15m
Yield 3
Number Of Ingredients 5
Steps:
- In a saucepan over medium heat, whisk together the egg, milk and brown sugar. Mix in the oats. When the oatmeal begins to boil, cook and stir until thick. Remove from the heat, and stir in butter until melted. Serve immediately.
Nutrition Facts : Calories 357 calories, Carbohydrate 48.8 g, Cholesterol 93.7 mg, Fat 13.9 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 7.5 g, Sodium 144.6 mg, Sugar 30.5 g
TOFFEE OAT COOKIES
"A friend shared this delicious recipe with me," writes Jean Andrea from Burkesville, Kentucky. The crisp yet chewy cookies are bound to satisfy big and little kids alike, "They're a hit wherever I take them," Jean adds.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in toffee bits., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 250 calories, Fat 11g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 252mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
LACY OATMEAL CRISP COOKIES
Make and share this Lacy Oatmeal Crisp Cookies recipe from Food.com.
Provided by anme7039
Categories Drop Cookies
Time 18m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Pre heat oven to 350 degrees.
- Cream together butter, sugar, vanilla and salt.
- Fold in the oatmeal, one cup at a time until combinded.
- Drop in ice cream scoop sized sized balls onto a very lighty greased baking sheet spaced pretty far about because these spread flat when baked.
- Bake 10 to 12 minutes, or until lightly browned then let cool for a few minutes on baking sheets then remove.
DARK CHOCOLATE AND BUTTERSCOTCH OATMEAL COOKIES
Make and share this Dark Chocolate and Butterscotch Oatmeal Cookies recipe from Food.com.
Provided by Gymkitty
Categories Drop Cookies
Time 18m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Cream butter,oil, yogurt, vanilla extract, and sugar in a large mixer. Then in a seperate bowl combined dry ingredients. Slowly add dry ingredients to wet mixture. Once fully mixed add chips. Bake on parchment paper for 13 minutes.
Nutrition Facts : Calories 76.3, Fat 3.5, SaturatedFat 1.6, Cholesterol 2.6, Sodium 36, Carbohydrate 10.7, Fiber 0.7, Sugar 7, Protein 1
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