Recipe by Debloves2cook
I was looking through all the wonderful Oatmeal Butterscotch recipes here on 'Zaar and was surprised that there was not this basic recipe which DH was craving. Found this one on Hershey's Kitchens website. These came out just how I rememebered them, chewy, sweet and delicious. In my oven the cookies came out best when cooked the full 10 minutes. DH sugggests that these may also be good for you because of the oatmeal, I think otherwise, but they sure taste good. These cookies freeze well too!
Top Review by ohcarie
Needed a couple more minutes since I made them kinda big. I used both 1/2 tsp vanilla and zest of a whole orange from my yard. Soooo great! Orange is my new secret ingredient! Snuck in some flax too.
- 177.44 ml butter or 177.44 ml margarine, softened
- 177.44 ml granulated sugar
- 177.44 ml light brown sugar
- 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 oatmeal (quick-cooking or regular)
- 414.03 ml butterscotch chips (1 - 11oz Pkg.)
Directions See How It's Made
- Preheat oven to 375°F.
- Beat butter and sugars in a large bowl until well blended. Add eggs and vanilla, beat well.
- In a separate bowl combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended.
- Stir in oatmeal and butterscotch chips, mix well.
- Drop by heaping teaspoons onto ungreased cookie sheet.
- Bake 8-10 minutes or until golden brown. cool slightly, remove from cookie sheet to wire rack. Cool completely.