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Butterscotch Chocolate Chip Oatmeal Cookies Recipe

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This recipe for Butterscotch Chocolate Chip Oatmeal Cookies is from The Ringelstetter/Hutter Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 C flour*
1 tsp baking soda
1/2 tsp salt
dash of cinnamon
1 C (2 sticks) of butter (not margarine!)
3/4 C white sugar
3/4 C packed brown sugar
2 eggs
Dash of vanilla
3 C of uncooked quick or old-fashioned oats
Butterscotch chips
Chocolate chips
Heath toffee bits

*Gluten-free flour mixes can be substituted and work well in this recipe.
Directions:
Directions:
1. Set out eggs and butter to bring to room temperature.
2. Pre-heat oven to 375º
3. Mix flour, baking soda, salt and cinnamon in a bowl, set aside.
4. Beat softened butter until creamed (or melt butter if it's still cold).
5. Add sugars, blend.
6. Add eggs 1 at a time, blend in between.
7. Add vanilla.
8. Gradually beat in flour mixture. Dough will be sticky.
9. Stir in oats by hand with wooden spoon. Add desired amounts of chips and toffee bits (optional).
10. Using a small ice-cream scoop, drop dough onto cookie sheets. Use parchment paper for best results.
11. Bake for 8-9 minutes, rotate baking sheets on racks halfway through if not using a convection oven.
12. Remove when edges are light brown and centers are still "mushy." Leave on pan until firm, transfer to wire rack for cooling.
13. After cooling, seal in plastic bag to prevent cookies from drying out.
Number Of Servings:
Number Of Servings:
~2.5 dozen
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
These were my favorite of my mom's cookies when I was little. I've tweaked the recipe a bit and usually make them gluten-free, but they're still yummy. Be liberal with the chips!

 

 

 

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