Oatmeal Butterscotch Cookies


Lyle requested cookies as I had not really baked cookies for a few weeks with the hot weather. A Better Homes and Gardens magazine cookbook for Fall had a recipe for Oatmeal Butterscotch cookies that looked very good. Since Butterscotch is one of his favorite things to eat I made these. Everyone thought they were excellent as we all like a crisper not soft cookie. 
 I did not however, make them as they suggest with a ¼ cup amount of cookie dough for every cookie. Way, way, too large for us. Instead I used my cookie scoop, about a tablespoon, for each cookie. Just the right amount and they baked in a little faster time.
 Oatmeal-Butterscotch Cookies
1 cup butter, softened
1 ½ cups packed brown sugar
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
2 large eggs
1 ½ teaspoon vanilla
1 ½ cups all purpose flour
3 cups regular or quick-cooking oatmeal
1 11-oz. package butterscotch-flavor pieces
 Preheat oven to 350°F. In a large bowl beat softened butter with a mixer , add the brown sugar, baking powder, salt, and cinnamon. Beat on medium for 2 minutes, scraping bowl as needed. Beat in the eggs and vanilla.
Slowly beat in the flour. Stir in the oats and butterscotch pieces.
Drop 1 tablespoon size balls on ungreased cookie sheets. 2 inches apart. Bake 9 to 12 minutes (mine took 9 minutes) or until edges are brown. Centers may still appear moist. Cool on cookie sheet for 2 minutes, remove and cool on a wire rack. Makes about 4 to 5 dozen depending on the size of the cookie balls.

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