1/1 Photo of Oatmeal Butterscotch Chip Cookies
Linda's Kitch's Note:
These cookies are a favorite! They're one of those crispy on the outside, chewy on the inside, type of cookie, and I think you'll love how they turn out! The recipe came from our community cookbook.
My Private Note
Units: US | Metric
- 236.59 ml vegetable shortening
- 236.59 ml granulated sugar
- 236.59 ml light brown sugar, firmly packed down
- 4.92 ml pure vanilla extract
- 2 large eggs, beaten
- 414.03 ml unbleached all-purpose flour
- 4.92 ml baking soda
- 4.92 ml salt
- 473.18 ml old fashioned oats, uncooked
- 170.09 g package butterscotch chips (1 cup)
- 1Preheat oven to 350 degrees F.
- 2In a medium mixing bowl, mix together the ingredients in the order listed. Start by creaming the shortening with the sugars, then add the vanilla; mix well.
- 3Add the beaten eggs; mix well; set aside.
- 4In a separate mixing bowl, thoroughly combine the flour, soda, and salt. Add the flour mixture, all at once, to the shortening-sugar mixture; mix well.
- 5Add the oats and the butterscotch chips all at one time; mix well.
- 6Grease (with vegetable shortening) a large 16-inch by 12-inch baking sheet.
- 7Shape dough into golf ball-size balls, spacing 2 inches apart. Place 12 dough balls on the cookie sheet.
- 8Bake at 350 degrees for 10 to 12 minutes. In my oven, the cookies are generally done baking in 11 minutes. Allow cookies to sit on the baking sheet 1 minute before removing them to a wire rack to cool completely.
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Nutritional Facts for Oatmeal Butterscotch Chip Cookies
Serving Size: 1 (1291 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 210.9
- Calories from Fat 88
- Total Fat 9.8 g
- Saturated Fat 3.7 g
- Cholesterol 13.2 mg
- Sodium 141.2 mg
- Total Carbohydrate 28.8 g
- Dietary Fiber 0.8 g
- Sugars 18.9 g
- Protein 2.1 g