Prep 0 mins
Cook 8 mins
- 1 cup unsalted butter, room temp
- 1 1⁄2 cups light brown sugar, firmly packed
- 1⁄2 cup white sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 teaspoon butterscotch extract
- 1 teaspoon baking soda
- 1⁄8 teaspoon salt
- 1⁄4 teaspoon cinnamon
- 1 cup all-purpose flour
- 2 cups rolled oatmeal
- 1 cup golden raisin, plumped in water, then drained
- 1 1⁄2 cups chocolate chips
- 1⁄2 cup pecan pieces (optional)
- Cream the butter and the sugars, then add the eggs, vanilla and butterscotch extract.
- Sift the baking soda, salt, cinnamon and flour together, then add in batches to the wet ingredients until mixed.
- Add oatmeal, raisins, chips and pecan, if desired.
- Drop by teaspoonfuls onto a lightly greased or parchment-lined cookie sheet.
- Bake at 350° for 8-12 minutes or until golden brown.
Awesome base to start the most scrumptious oatmeal cookies. I used less white sugar, 1/3 cup i/o the 1/2 called & cookies are still perfectly sweet. I didn't have baking soda so sub in 2x's the baking powder. I also rum soaked my raisins first, amazing flavor here when baked!! I doubled the vanilla & omitted the butterscotch. Also only used raisins, 1 1/2 cup and 1 cup of chopped walnuts. Amazing flavor, great chewiness & great crunch as well. Simply Perfect!!!
These cookies were yummy but too sweet. I think the large amount of sugar is also the reason why they don't set up well. They had to cool on the pan for about 10 minutes or they just fell apart, which means making them is really time consuming. The flavor is pretty good and if I make them again I'd cut out 1/4 cup to 1/2 cup of the sugar.
Needs more stars! These are fantastic. Didn't have butterscotch extract. Used a teaspoon of butterscotch pudding cup!