Sunday, January 30, 2011

Oatmeal Butterscotch Cookies

So I was inspired by Picky Palate this week.  I saw her yummy Peanut Butter Butterscotch Chippers and thought...Yes...I am making those! 

I went out that day and bought me a bag of these...

All day today, butterscotch cookies were on my mind.  As I sat in church, my stomach kept reminding me that I hadn't eaten yet.  And my mind kept thinking of these yummy cookies I was going to make when I got home.  Who needs lunch when you can have cookies?

When I did FINALLY arrive home, I got right to work.  I threw open my cabinets to begin my new cookie, and  sadly, my peanut butter supply was running WAY too low to use it on cookies.  ( I mean, I have a 5 year old...what if I had an emergency?)  So, I searched for something I could make.  I HAD to use my Butterscotch chips.  I just HAD to.   So I found these!  Enjoy!

Oatmeal Butterscotch Cookies

Thank you for this yummy recipe.  Tried it.  Loved it.  Keepin' it. 

Oatmeal Butterscotch Cookies
  • 3/4 cup (1-1/2 sticks) butter or margarine, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed 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 quick-cooking or regular rolled oats, uncooked
  • 1-3/4 cups (11-oz. pkg.) HERSHEY'S Butterscotch Chips


  1. Heat oven to 375°F.
  2. Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well.
  3. Combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well. Drop by heaping teaspoons onto ungreased cookie sheet.
  4. Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.


Jess Edling

YUMMY! I want some!

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