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Butterscotch Oatmeal Cookies
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
Ingredients
- 1 cup butter, softened
- 6 tablespoons butter-flavored shortening
- 1-2/3 cups packed brown sugar
- 2/3 cup sugar
- 3 large eggs, room temperature
- 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
- 1. Preheat oven to 375°. In a very large bowl, cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla.
- 2. Combine oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans.
- 3. Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool.
Nutrition Facts
1 cookie: 101 calories, 5g fat (2g saturated fat), 13mg cholesterol, 89mg sodium, 13g carbohydrate (8g sugars, 0 fiber), 1g protein.
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