Prep 10 mins
Cook 10 mins
I saw this recipe at my nail salon this morning in a Family Circle Magazine. VOILA! It's also on the www.familycircle.com website! The magazine indicated that it's actually a Hershey's recipe.
- 177.44 ml unsalted butter, softened
- 177.44 ml granulated sugar
- 177.44 ml brown sugar, packed
- 2 eggs
- 4.92 ml vanilla extract
- 295.73 ml all-purpose flour
- 4.92 ml baking soda
- 2.46 ml ground cinnamon
- 2.46 ml salt
- 709.77 ml rolled oats
- 395.10 ml butterscotch chips
- 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.
These are a major hit in our family since the first time my daughter made them. We have substituted Splenda sugar and brown sugar which has brought the calories and sugar content down considerably and everyone thinks they taste so much better with the substitutes.
I made these one day on a whim, even subing gluten free flour they turned out womderfully! So good that when I shared them at work everyone asked about how to make them!
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!!!