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Oatmeal Butterscotch Cookies Recipe

Name: Oatmeal Butterscotch Cookies Recipe | Recipes
Prep time: 10 min
Total time: 20 min
Yield: about 4 dozen cookies
Ingredients: 3/4 cup butter or margarine (175 mL); 3/4 cup granulated sugar (175 mL); 3/4 cup packed light brown sugar (175 mL); 2 eggs; 1 tsp vanilla extract (5 mL); 1 1/4 cups all-purpose flour (300 mL); 1 tsp baking soda (5 mL); 1/2 tsp ground cinnamon (2 mL); 1/2 tsp salt (2 mL); 3 cups quick-cooking or regular rolled oats (750 mL); 1 3/4 cups HERSHEY'S CHIPITS Butterscotch Chips (425 mL)

Details

Time: 20 minutes
Yields: about 4 dozen cookies

Just a touch of cinnamon gives these crunchy and buttery cookies a surprising hint of spice.

Ingredients & Directions

Prep Time: 10 minutes
Bake Time: 10 minutes

BAKE MODE:

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Ingredients

3/4 cup

butter or margarine (175 mL)
3/4 cup

granulated sugar (175 mL)
3/4 cup

packed light brown sugar (175 mL)
2

eggs
1 tsp

vanilla extract (5 mL)
1 1/4 cups

all-purpose flour (300 mL)
1 tsp

baking soda (5 mL)
1/2 tsp

ground cinnamon (2 mL)
1/2 tsp

salt (2 mL)
3 cups

quick-cooking or regular rolled oats (750 mL)
1 3/4 cups

HERSHEY'S CHIPITS Butterscotch Chips (425 mL)

Directions

Equipment Needed 

Oven

Measuring Cups

Mixer

Mixing Bowl

Cookie Sheet

Wire Rack

Preheat oven to 375°F (190°C).

Beat butter with granulated sugar and brown sugar in a large bowl until well blended. Add eggs and vanilla; beat well.

Combine flour with baking soda, cinnamon and salt; gradually add to butter mixture, beating until well combined. Stir in oats and butterscotch chips; mix well. Drop by heaping teaspoons onto ungreased baking sheets.

Bake for 8 to 10 minutes or until golden brown. Cool slightly; transfer to a rack and cool completely.

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