Butterscotch Oatmeal Cookies Recipe

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Butterscotch Oatmeal Cookies Recipe
Butterscotch Oatmeal Cookies Recipe photo by Taste of Home
Publisher Photo

Butterscotch Oatmeal Cookies Recipe

Read Reviews
4 1 1
Publisher Photo
"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
MAKES:
81 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch
MAKES:
81 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 6 tablespoons butter-flavored shortening
  • 1-2/3 cups packed brown sugar
  • 2/3 cup sugar
  • 3 eggs
  • 1/3 cup buttermilk
  • 2 teaspoons vanilla extract
  • 3 cups quick-cooking oats
  • 2-1/2 cups plus 2 tablespoons all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1-1/4 teaspoons salt
  • 3/4 cup butterscotch chips
  • 1/2 cup chopped pecans

Directions

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. Yield: about 6-3/4 dozen.
Originally published as Butterscotch Oatmeal Cookies in Taste of Home Baking Book 2011, p34

  • 1 cup butter, softened
  • 6 tablespoons butter-flavored shortening
  • 1-2/3 cups packed brown sugar
  • 2/3 cup sugar
  • 3 eggs
  • 1/3 cup buttermilk
  • 2 teaspoons vanilla extract
  • 3 cups quick-cooking oats
  • 2-1/2 cups plus 2 tablespoons all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1-1/4 teaspoons salt
  • 3/4 cup butterscotch chips
  • 1/2 cup chopped pecans
  1. 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.
  2. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans.
  3. 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. Yield: about 6-3/4 dozen.
Originally published as Butterscotch Oatmeal Cookies in Taste of Home Baking Book 2011, p34

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misscoffeepot User ID: 7519492 253173
Reviewed Aug. 25, 2016

"This recipe makes a lot. I divided the batter into two different batches- chocolate chip and walnut, and then craisens, orange zest and chopped apricot. Hubby was eating them right off the cookie sheet. I only had the 2 cups of quick oatmeal and added a 1 1/2 c old fashioned oats. I should have added a bit of flour as my cookies were more flat than the photo- my fault"

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