Best Butterscotch And Oatmeal Cookies Recipes

Oatmeal Cookies with Butterscotch and Cranberries image

Provided by Food Network Kitchen

Time 1h35m

Yield about 2 dozen cookies

Number Of Ingredients 12

8 tablespoons (1 stick) unsalted butter, at room temperature
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1 cup all-purpose flour (see Cook?s Note)
1 cup rolled oats
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1 cup butterscotch chips
1/2 cup dried cranberries

Steps:

Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl on medium-high speed until fluffy. Add the vanilla and egg and beat to combine.
Whisk the flour, oats, baking soda, cinnamon and salt together in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the butterscotch chips and cranberries.
Line 2 baking sheets with parchment. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2-inches apart on the prepared baking sheets and refrigerate for 30 minutes.
Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

Dark Chocolate and Butterscotch Oatmeal Cookies image

Provided by Gymkitty

Time 18m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 11

Steps:

Preheat oven to 350 degrees. Cream butter,oil, yogurt, vanilla extract, and sugar in a large mixer. Then in a seperate bowl combined dry ingredients. Slowly add dry ingredients to wet mixture. Once fully mixed add chips. Bake on parchment paper for 13 minutes.

Nutrition Facts : Calories 76.3, Fat 3.5, SaturatedFat 1.6, Cholesterol 2.6, Sodium 36, Carbohydrate 10.7, Fiber 0.7, Sugar 7, Protein 1

Butterscotch Almond and Oatmeal Cookies image

Provided by Rachel Potachel

Categories Dessert

Time 30m

Yield 16-24 cookies

Number Of Ingredients 12

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butterscotch chips
1/2 cup butter, softened
1/2 cup brown sugar, firmly packed
1/4 cup granulated sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
3/4 cup uncooked old fashioned oats
1/2 cup sliced almonds

Steps:

Preheat oven to 350 degrees F.
Lightly grease cookie sheets and set aside.
Combine flours, salt and baking soda in medium bowl.
Place butterscotch chips in a small microwaveable bowl. Microwave on high for 1 minute. Stir. Microwave an additional 30 seconds if chips are not melted and smooth.
Beat butter and sugars in a large bowl. Add egg, melted butterscotch, and vanilla. Beat until well blended.
Add flour mixture, and beat until just blended.
Stir in oats and sliced almonds.
Shape Tablespoon-sized balls of dough and place 2 inches apart on greased cookie sheets.
Bake 10-12 minutes or until edges are lightly browned.
Cool 1 minute on cookie sheets, then move to wire racks until cooled completely.

Nutrition Facts : Calories 208.8, Fat 10.2, SaturatedFat 5.8, Cholesterol 28.5, Sodium 167.6, Carbohydrate 26.9, Fiber 1.6, Sugar 15.4, Protein 3.2

Butterscotch and Oatmeal Cookies image

Provided by Elizabeth Lancaster @RosemaryRidgeFarms2037

Categories Cookies

Number Of Ingredients 10

3/4 cup(s) butter,room temp
1/2 cup(s) sugar
1 cup(s) brown sugar, firmly packed
2 large eggs
1 teaspoon(s) vanilla extract
1 1/4 cup(s) flour
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
3 cup(s) old fashioned oats
1 bag(s) 11 oz of butterscotch chips

Steps:

Preheat oven to 350 degrees. In a large bowl, beat the butter until smooth and almost fluffy, about 2 minutes. Add the sugar and continue beating until the mixture is light and fluffy, about 4-5 minutes. Add the eggs and vanilla and beat until smooth again.
Add vanilla,salt,soda,flour,then add oatmeal ONE cup at a time, once all mixed together add butterscotch.
take a 2 inch scoop or a soup spoon if you dont have a scoop, and drop cookies on an NONE greased pan, and set about three cookies apart,(width wise) and place in the oven for
Bake for 10-11 minutes. Remove from the oven when cookies start to brown around the edges. Let them cool on the same tray for 5-10 minutes; this will allow them to finish baking without overcooking. When the cookies are firm enough to handle, transfer them to a wire cooling rack and let cool completely. Serve warm or cooled. These Cookies freeze well!! Get a glass of milk and Enjoy!!