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Oatmeal Butterscotch Cookies

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I forgot how much I love butterscotch cookies, folks.
These have to be my second favorite cookie, right behind oatmeal chocolate chip!
Besides, since it has oatmeal it is totally considered a breakfast food!


Start by creaming your butter and sugars.
Add your eggs and vanilla.
Then add your dry ingredients and mix until blended.
Next comes your oatmeal.
Stir in the chips by hand.
Scoop and bake!
Remember you can freeze your cookie dough, visit here to find out how.

Oatmeal Butterscotch Cookies:
3/4 cup (1-1/2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups quick-cooking or regular rolled oats, uncooked
1-3/4 cups (11-oz. pkg.) butterscotch chips

Preheat oven to 350 degrees. Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well. Combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well. Drop by heaping teaspoons onto cookie sheet. Bake 10 to 15 minutes or until edges are just golden brown, do not over bake. Cool slightly; remove from cookie sheet to wire rack.

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