One of my favorite cookies is any form of oatmeal cookies such as my recipe for these oatmeal butterscotch cookies. The reason that I especially love them is not only for their fantastic taste, but also for the extra protein they have compared to a recipe using plain flour. These particular cookies have a nice chewy texture in a softer cookie enhanced with butterscotch chips that compliment the taste very well and make a hefty load of delicious oat treats.
Unlike some cookie dough, this oatmeal cookie is a bit different in a few ways. First of all, the dough will be drier than you might expect. Do not be alarmed. This is just the way this dough is. You also will be shaping the dough in small pats before placing on your greased cookie sheets. Do not make these cookies too large because they do spread or go overboard by adding more chips when working with this dough. Finally, this particular cookie bakes in a slower oven than most others being at 275-degrees.
The next time that you’re in the mood to bake cookies, I hope that you will be tempted to try my recipe. It is a bit more work than my usual recipes, but it is so well worth it once you sample the finished product.
If you adore oatmeal cookies as much as we do here, then I have a few other wonderful recipes that you may want to try such as my peanut butter oatmeal cookies or my requested oatmeal cookie recipe. You also should check my search box because there is a lot more of those oatmeal cookie recipes that all have their own unique flavors.
Oatmeal Butterscotch Cookies
1 cup of melted shortening
1 cup of brown sugar, light or dark firmly packed
1 cup of sugar
2 large eggs, beaten
1 teaspoon of vanilla
1 teaspoon of baking soda, leveled
½ teaspoons of salt
1 cup of flour
4 cups of quick whole rolled oats
½ cups of butterscotch chips
Cream shortening and sugars with your electric mixer before stirring in the beaten eggs and vanilla.
Next, sift together the flour, baking soda and salt to that creamed mixture and mix through.
Stir in the oats and butterscotch chips with a wooden spoon and incorporate into the dough.
Shape in small pats and place on greased cookie sheets.
Bake in a 275-degree oven for about 15 minutes, depending on how your oven is regulated. The edges will start to brown.
Allow to cool in the pan about three minutes before attempting to remove. They firm up more once they cool.
ENJOY!
These particular cookies have a nice chewy texture in a softer cookie enhanced with butterscotch chips that compliment the taste very well while making a hefty load of delicious oat treats.
Course:
Dessert, Snack
Cuisine:
American
Keyword:
cookie recipes, oatmeal butterscotch cookies
:
-
1
cup
of melted shortening -
1
cup
of brown sugar
light or dark firmly packed -
1
cup
of sugar -
2
large eggs
beaten -
1
teaspoon
of vanilla -
1
teaspoon
of baking soda
leveled -
½
teaspoons
of salt -
1
cup
of flour -
4
cups
of quick whole rolled oats -
½
cups
of butterscotch chips
-
Cream shortening and sugars with your electric mixer before stirring in the beaten eggs and vanilla.
-
Next, sift together the flour, baking soda and salt to that creamed mixture and mix through.
-
Stir in the oats and butterscotch chips with a wooden spoon and incorporate into the dough.
-
Shape in small pats and place on greased cookie sheets.
-
Bake in a 275-degree oven for about 15 minutes, depending on how your oven is regulated. The edges will start to brown.
-
Allow to cool in the pan about three minutes before attempting to remove. They firm up more once they cool.
-
ENJOY!
