Butterscotch Oatmeal Cookies Ii Recipes

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OATMEAL BUTTERSCOTCH COOKIES



Oatmeal Butterscotch Cookies image

Great cookies!

Provided by Jolene

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 25m

Yield 48

Number Of Ingredients 11

¾ cup butter, softened
¾ cup white sugar
¾ cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
3 cups rolled oats
1 ⅔ cups butterscotch chips

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



Butterscotch Oatmeal Cookies image

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

1 cup butter, softened
6 tablespoons butter-flavored shortening
1-2/3 cups packed brown sugar
2/3 cup sugar
3 eggs
1/3 cup buttermilk
2 teaspoons vanilla extract
3 cups quick-cooking oats
2-1/2 cups plus 2 tablespoons all-purpose flour
1-1/2 teaspoons baking soda
1-1/4 teaspoons salt
3/4 cup butterscotch chips
1/2 cup chopped pecans

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 :

YUMMY OATMEAL BUTTERSCOTCH COOKIES



Yummy Oatmeal Butterscotch Cookies image

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

3/4 cup butter or 3/4 cup margarine, softened
3/4 cup granulated sugar
3/4 cup 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 oatmeal (quick-cooking or regular)
1 3/4 cups butterscotch chips (1 - 11oz Pkg.)

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



Butterscotch Oatmeal Cookies image

LOVE 'em cookies. 'Thanks mom,' said my son. These cookies were a test, and they scored an 'A+.' Made with whole-wheat flour and flax, they are a nice change to the everyday chocolate chip.

Provided by Tami

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 42m

Yield 48

Number Of Ingredients 11

1 ¼ cups whole-wheat flour
1 teaspoon salt
½ teaspoon baking soda
¾ cup butter, softened
1 cup packed light brown sugar
¾ cup ground flax seed
½ cup white sugar
2 eggs
2 teaspoons vanilla extract
3 cups oats
2 (6 ounce) packages butterscotch chips

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix flour, salt, and baking soda in a bowl.
  • Beat the butter, brown sugar, flax seed, and white sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in the last egg along with the vanilla extract. Add the flour mixture and beat until just incorporated. Fold oats and butterscotch chips into the dough just enough to evenly combine; drop by ice cream scoop or heaping spoonfuls onto baking sheets.
  • Bake in preheated oven until browned, 12 to 14 minutes. Allow to cool on baking sheets for 3 minutes before transferring to cooling rack to cool completely.

Nutrition Facts : Calories 136.6 calories, Carbohydrate 17.5 g, Cholesterol 15.4 mg, Fat 6.5 g, Fiber 1.6 g, Protein 1.8 g, SaturatedFat 3.8 g, Sodium 94.8 mg, Sugar 11.1 g

BUTTERSCOTCH OATMEAL COOKIES



Butterscotch Oatmeal Cookies image

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

1/2 cup butter, softened
1/4 cup unsweetened applesauce
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg, room temp
1 1/2 teaspoons vanilla extract
1 cup flour (unbleached)
1/2 teaspoon baking soda
1/4 teaspoon salt (I used kosher)
1/4 teaspoon cinnamon
2 1/2 cups quick oats (mine were organic)
1 cup butterscotch chips

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 -- !).

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