Yummy Oatmeal Butterscotch Cookies Food

OATMEAL COOKIES WITH BUTTERSCOTCH CHIPS

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.

OATMEAL BUTTERSCOTCH COOKIES

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.

YUMMY OATMEAL BUTTERSCOTCH COOKIES

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!

SOFT & CHEWY OATMEAL SCOTCHIES

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.

BUTTERSCOTCH OATMEAL COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small saucepan, melt butterscotch chips and butter over low heat, stirring occasionally. Remove from heat. In a medium bowl, stir together the boiling water and baking soda. Stir in the melted mixture, then stir in the flour, quick oats, sugar and salt. Mix until everything is well blended.
• Drop dough by teaspoonfuls onto unprepared cookie sheets. Bake for 10 minutes in the preheated oven. Cookies will be very crisp. Remove to cool on wire racks.

OATMEAL BUTTERSCOTCH SCOTCHIES

Steps:

• Preheat oven to 375F.
• In a small bowl, combine flour, baking soda, salt, and cinnamon. Whisk to combine.
• Using your electric mixer, beat sugar, brown sugar, margarine (or butter), eggs and vanilla extract. Beat until smooth. Slowly add in the flour mixture.
• Add the morsels and quick oats. Stir to combine.
• Take approximately one tablespoon of dough and roll between the palms of your hands in order to roll the dough into a ball. Place on your baking sheet or baking stone.
• Bake for 7-8 minutes for chewy or 9-10 minutes for crispy cookies. Enjoy!
• Notes: I use margarine when baking cookies as it makes the cookies more moist. I also prefer to bake cookies on a baking stone as it cooks the cookies evenly and helps prevent burning.

BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 400 degrees.
• Sift flour, soda, cream of tartar and salt together.
• Cream butter and sugar until fluffy.
• Add dry ingredients, eggs and vanilla. Beat well.
• Shape into rolls; wrap in waxed paper and chill until firm. Slice thin.
• Place on ungreased baking sheet and bake 8 to 10 minutes.