Friday, March 6, 2009

Oatmeal Butterscotch Cookies

It had been a while since I made cookies, and so, taking advantage of my first three day weekend of my new work schedule, I made THREE batches of cookies! To make them all different flavors, this one I decided to do oatmeal with butterscotch chips. Don’t let the fact that these include oatmeal let you think they’re heathy. Believe me, they are not. But they are mighty delicious!

I decided to try the “Cindy McCain” recipe that her camp submitted for the First Lady Cookie recipe contest. As it turns out, this wasn’t exactly “her” recipe, but who cares, they were good cookies!


Oatmeal Butterscotch Cookies

Good Housekeeping, as seen on Baking Bites
Makes 4-dozen cookies.


3/4 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
3/4 tsp salt
3 cups rolled oats
1 1/2 cups butterscotch chips


Preheat oven to 375F. Line a baking pan with parchment paper.

In a large bowl, cream together butter and sugars. Blend in eggs and vanilla until mixture is smooth.

In a medium bowl, whisk together flour, baking soda, cinnamon and salt. Stir into butter mixture, then mix in the oats and butterscotch chips.

Drop rounded tablespoonfuls (large balls) of cookie down onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spread.

Bake for 10-11 minutes, until the edges begin to brown. Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely before storing in an airtight container.

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