Chewy Butterscotch Oatmeal Cookies Recipes

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

Ingredients

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!

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

Ingredients

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

CHEWY OATMEAL COOKIES

Chewy Oatmeal Cookies image

One of my favorite oatmeal cookie recipes, I sometimes like to use a mixture of butterscotch and chocolate baking chips --- these cookies are very good!

Provided by Kittencalrecipezazz

Categories Drop Cookies

Time 23m

Yield 48 cookies (approx)

Number Of Ingredients 9

Ingredients

1 cup butter, softened
1 1/2 cups brown sugar, packed
2 teaspoons maple extract (or use vanilla)
2 large eggs
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
3 cups quick-cooking oats
1 1/2 cups butterscotch chips or 1 1/2 cups chocolate chips

Steps:

Set oven to 350 degrees F.
Generoulsy grease cookie sheet/s.
In a large bowl mix together the butter with brown sugar, maple extract and eggs; beat using an electric mixer on medium speed until fluffy and no sugar granules remain (about 3 minutes).
In a bowl combine the flour with baking soda and salt; add to the creamed mixture and beat until just combined.
Stir in the oats until combined (the batter will be thick).
Mix in nuts or baking chips (if using).
Drop by heaping teaspoonfuls onto greased cooking sheet spacing about 2-inches apart.
Bake for 8-10 minutes or until lightly golden (do not overbake).
Cool for 2-3 minutes then remove to rack to cool completely.

Nutrition Facts : Calories 123.3, Fat 5.9, SaturatedFat 3.8, Cholesterol 19, Sodium 87.3, Carbohydrate 16.3, Fiber 0.6, Sugar 10.4, Protein 1.6

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

Ingredients

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 :

OATMEAL BUTTERSCOTCH COOKIES

Oatmeal Butterscotch Cookies image

Everyone deserves a sweet break, and these creamy, light, and chewy oatmeal butterscotch chip cookies are the perfect recipe. We've made it easy with a delicious secret shortcut - a box of Betty Crocker™ Super Moist™ yellow cake mix! We love using cake mix to make oatmeal butterscotch chip cookies consistently delicious and easy. While the butterscotch chips are the star of these cookies, the cinnamon and walnuts add a little extra flavor and crunch. Turn these cookies into an indulgent dessert by adding ice cream and drizzling it all with decadent caramel syrup.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h20m

Yield 48

Number Of Ingredients 8

Ingredients

1 cup butter or margarine, softened
1/4 cup sugar
1 teaspoon ground cinnamon
1 egg
1 box Betty Crocker™ Super Moist™ yellow cake mix
2 cups quick-cooking oats
1 cup butterscotch chips
1 cup chopped walnuts

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, beat butter, sugar, cinnamon and egg with electric mixer on medium speed until creamy. Stir in cake mix and oats until blended. Stir in butterscotch chips and walnuts.
On ungreased cookie sheets, drop dough by rounded teaspoonfuls about 2 inches apart. Flatten dough slightly with fingers.
Bake 10 to 12 minutes or until light brown. Immediately remove from cookie sheets to cooling racks. Store covered.

Nutrition Facts : Calories 120, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 7 g, TransFat 0 g

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