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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Oatmeal Butterscotch Cookies Recipe

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This recipe for Oatmeal Butterscotch Cookies, by , is from Recipes for a Bride, 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!

Contributor:  
Contributor:  
Jon Hoadley

Category:
Category:

Ingredients:  
Ingredients:  
2 1/4 c. All-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tbsp cinnamon
3 c. oatmeal
12 oz butterscotch chips
3/4 c white sugar (minus 1 tbsp)
3/4 c brown sugar (plus 1 tbsp)
2 eggs
1 c butter
1 tsp vanilla

Directions:
Directions:
Preheat the oven to 375F

Beat butter, white sugar, and brown sugar on high for 3 minutes. The slight variation on sugar from the traditional recipe creates a more chewy cookie. Add the vanilla and eggs. Continue to beat for 3 more minutes.

Sift together the flour, salt, baking soda, cinnamon, and oatmeal. Yes, really use 1 tbsp of cinnamon so the flavor pops. Incorporate dry ingredients into the butter/sugar/eggs/vanilla mixture. Once barely incorporated, add the butterscotch chips.

Portion into generous tsp size balls and bake on parchment lined baking sheets for approximately 9 minutes. Cookies should look just barely set with a light golden appearance. Allow cookies to cool on baking sheets for 2 to 3 minutes and then transfer to wire racks to finish cooling.

Number Of Servings:
Number Of Servings:
3.5 dozen
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Michael Hoadley's favorite cookies.

 

 

 

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