Cindy Mccain's Oatmeal-Butterscotch Cookies
photo by ChefLee
- Ready In:
- 20mins
- Ingredients:
- 11
- Yields:
-
5 1/2 dozen cookies
- Serves:
- 66
ingredients
- 3⁄4 cup unsalted butter, softened
- 3⁄4 cup granulated sugar
- 3⁄4 cup brown sugar, packed
- 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 rolled oats
- 1 2⁄3 cups butterscotch chips
directions
- Heat oven to 375°F
- In a large bowl beat the butter or margarine, granulated sugar and brown sugar together. Add the eggs and vanilla, beating well.
- In a medium-size bowl, stir together the flour, baking soda, cinnamon and salt. Gradually add flour mixture to butter mixture; stir until blended. Stir in oats and butterscotch chips. Drop by tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
- Bake for 10 minutes, until the edges begin to brown. Transfer to a wire rack to cool.
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Reviews
-
I remember that cookie-gate occurred over these so I knew they must be good!! They are nice and chewy and sweet. I baked mine for 12 minutes instead of 10 and there was no browning or burning so they are pretty reliable cookies to make. They have a lot of oatmeal in them so if you don't let them rest for a couple minutes on the hot cookie sheet after you take them out of the oven, they will fall apart. After that, you are good to go! The flavor and texture is great in these cookies, thanks for posting!!!
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RECIPE SUBMITTED BY
senseicheryl
Ocean View, New Jersey