OATMEAL BUTTERSCOTCH COOKIES
Great cookies!
Provided by Jolene
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 25m
Yield 48
Number Of Ingredients 11
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
YUMMY OATMEAL BUTTERSCOTCH COOKIES
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
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 COOKIES WITH BUTTERSCOTCH AND CRANBERRIES
Oatmeal cookies get an upgrade with the addition of butterscotch and cranberries
Provided by Food Network Kitchen
Time 1h35m
Yield about 2 dozen cookies
Number Of Ingredients 12
Steps:
- Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl on medium-high speed until fluffy. Add the vanilla and egg and beat to combine.
- Whisk the flour, oats, baking soda, cinnamon and salt together in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the butterscotch chips and cranberries.
- Line 2 baking sheets with parchment. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2-inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
- Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
BUTTERSCOTCH OATMEAL COOKIES
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
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 :
BUTTERSCOTCH OATMEAL COOKIES
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
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
The best oatmeal I've ever had. No need to top this with sugar afterwards. Good with or without milk.
Provided by KIANA5
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 15m
Yield 3
Number Of Ingredients 5
Steps:
- In a saucepan over medium heat, whisk together the egg, milk and brown sugar. Mix in the oats. When the oatmeal begins to boil, cook and stir until thick. Remove from the heat, and stir in butter until melted. Serve immediately.
Nutrition Facts : Calories 357 calories, Carbohydrate 48.8 g, Cholesterol 93.7 mg, Fat 13.9 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 7.5 g, Sodium 144.6 mg, Sugar 30.5 g
BUTTERSCOTCH OATMEAL COOKIES
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
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 -- !).
BUTTERSCOTCH OATMEAL RAISIN COOKIES
This is a recipe I got from a family friend then continued to tinker with. It makes a ton of cookies, but they go really fast.
Provided by Mirdreams
Categories Drop Cookies
Time 35m
Yield 60 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 375.
- Combine: flour, baking soda, salt and spices in a small bowl.
- Beat (cream together): butter, sugar, eggs and vanilla in a large mixing bowl.
- Gradually beat in flour mixture.
- Stir in oats, butterscotch chips and raisins.
- Drop by rounded teaspoons.
- onto cookie sheet.
- Bake 7 to 8 minutes.
- Cool 2 minutes on pan than transfer to rakes till cool.
- Cook's Note in Response to Marg (CaymanDesigns)'s Review: I've found it's important to make sure you replace any of the add-ins you leave out (raisins or butterscotch chips) either with the same amount of another add-in or with an equal amount of extra oats. That will keep the cookie from being too "runny".
CINDY MCCAIN'S OATMEAL-BUTTERSCOTCH COOKIES
I saw this recipe at my nail salon this morning in a Family Circle Magazine. VOILA! It's also on the www.familycircle.com website! The magazine indicated that it's actually a Hershey's recipe.
Provided by senseicheryl
Categories Drop Cookies
Time 20m
Yield 5 1/2 dozen cookies, 66 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375°F
- In a large bowl beat the butter or margarine, granulated sugar and brown sugar together. Add the eggs and vanilla, beating well.
- In a medium-size bowl, stir together the flour, baking soda, cinnamon and salt. Gradually add flour mixture to butter mixture; stir until blended. Stir in oats and butterscotch chips. Drop by tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
- Bake for 10 minutes, until the edges begin to brown. Transfer to a wire rack to cool.
Nutrition Facts : Calories 84.9, Fat 3.8, SaturatedFat 2.5, Cholesterol 11.2, Sodium 43.9, Carbohydrate 11.9, Fiber 0.5, Sugar 7.6, Protein 1
CHOCOLATE OATMEAL BUTTERSCOTCH COOKIES
Make and share this Chocolate Oatmeal Butterscotch Cookies recipe from Food.com.
Provided by mandabears
Categories Drop Cookies
Time 15m
Yield 36 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- In a large bowl combine all ingredients except semi sweet morsels and butterscotch chips and mix well.
- Stir in semi sweet morsels and butterscotch chips.
- Drop by heaping teaspoons onto ungreased cooking sheet about 2 inches apart.
- Bake for 10-12 minutes.
- Cool for 5 minutes on cookie sheets.
- Remove to wire rack.
- Store in airtight container, if they last long enough to store.
Nutrition Facts : Calories 169.5, Fat 10.1, SaturatedFat 5.3, Cholesterol 21.9, Sodium 153.1, Carbohydrate 19.6, Fiber 1, Sugar 12, Protein 2.1
OATMEAL BUTTERSCOTCH CHIP COOKIES
These cookies are a favorite! They're one of those crispy on the outside, chewy on the inside, type of cookie, and I think you'll love how they turn out! The recipe came from our community cookbook.
Provided by Lindas Kitch
Categories Dessert
Time 10m
Yield 28 3-inch cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In a medium mixing bowl, mix together the ingredients in the order listed. Start by creaming the shortening with the sugars, then add the vanilla; mix well.
- Add the beaten eggs; mix well; set aside.
- In a separate mixing bowl, thoroughly combine the flour, soda, and salt. Add the flour mixture, all at once, to the shortening-sugar mixture; mix well.
- Add the oats and the butterscotch chips all at one time; mix well.
- Grease (with vegetable shortening) a large 16-inch by 12-inch baking sheet.
- Shape dough into golf ball-size balls, spacing 2 inches apart. Place 12 dough balls on the cookie sheet.
- Bake at 350 degrees for 10 to 12 minutes. In my oven, the cookies are generally done baking in 11 minutes. Allow cookies to sit on the baking sheet 1 minute before removing them to a wire rack to cool completely.
Nutrition Facts : Calories 210.9, Fat 9.9, SaturatedFat 3.8, Cholesterol 13.3, Sodium 141.3, Carbohydrate 28.9, Fiber 0.8, Sugar 18.9, Protein 2.2
BUTTERSCOTCH OATMEAL
Kids of all ages love this --- I also added in some cinnamon and raisins but that is optional --- you can also make this in the microwave, I use an 8-cup pyrex measuring cup just remove a few times and stir --- I top this with a bit of 18% cream and sprinkle with a sugar/cinnamon topping --- the recipe is enough for 2-4 servings but I can eat the whole thing myself this is so good :)
Provided by Kittencalrecipezazz
Categories Breakfast
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy-bottomed saucepan over medium heat, whisk together the egg with milk, brown sugar, pinch salt and cinnamon (if using).
- Mix in the oats; bring to a simmer.
- When the oats begin to boil, cook and stir with a wooden spoon until thickened.
- Remove from heat and stir in the butter until melted.
- Serve immediately.
- Delicious!
Nutrition Facts : Calories 638.1, Fat 24.4, SaturatedFat 13.4, Cholesterol 166.2, Sodium 322, Carbohydrate 90.8, Fiber 4, Sugar 53.7, Protein 16.8
OATMEAL BUTTERSCOTCH TOFFEE-CRISP COOKIES
These cookies are to die for!! I promise and so do all my friends, family and co-workers. I was looking for a thin crispy oatmeal cookie. I found a number of nice recipes and took ideas from many of them. On the third attempt, this is the recipe I came up with. Special notes, you MUST use parchment paper to bake the cookies on. If you don't they will stick to the pan and break (even if you grease the pan). The batter gets thicker as you add ingredients. I add the rice cereal last, so that they are crushed as little as possible. I have tried using more and less flour. Less flour and the cookies don't form. More flour and they don't get crispy. A special thanks to PanNan, who's Crispy Coconut-Oatmeal Cookies gave me the recipe's basic foundation.
Provided by Mrs Goodall
Categories Drop Cookies
Time 30m
Yield 50-60 cookies
Number Of Ingredients 14
Steps:
- Beat butter and sugars at medium speed with an electric mixer until blended; add eggs, vanilla and almond extract, beating well.
- In a separate bowl, combine flour, baking soda, salt and nutmeg; add to butter mixture, mixing well.
- Stir in oats.
- Stir in toffee bar pieces (don't use the "toffee dust" that comes from crushing the bars, just the small pieces).
- Mix in butterscotch chips. The batter will be very thick at this point.
- Gently but thouroughly mix in rice cereal.
- Shape into 1-inch balls and place on a cookie sheet covered in parchment paper. (You do not need to flatten the cookies, they spread on their own). I only place 6 cookies on each cookie sheet.
- Bake at 350° for 12 minutes.
- Gently slide the cookies off of the parchment paper onto wire racks to cool.
Nutrition Facts : Calories 124.6, Fat 5.6, SaturatedFat 3.7, Cholesterol 18.2, Sodium 87.9, Carbohydrate 17.5, Fiber 0.4, Sugar 11.8, Protein 1.4
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