Best Butterscotch Oatmeal Cookies I Recipes

OATMEAL SCOTCHIES IN A PAN

Oatmeal Scotchies in a Pan image

Traditional and delicious oatmeal scotchies baked in a convenient 9x13 pan. Perfect every time!

Provided by ABELAIRE

Categories Desserts Cookies Oatmeal Cookie Recipes

Time 1h5m

Yield 24

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
¾ cup white sugar
¾ cup brown sugar
2 eggs
1 ½ cups quick-cooking rolled oats
2 cups butterscotch chips, divided

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, mash the butter, white sugar, and brown sugar together until smooth and creamy, and beat in the eggs to make a creamy mixture. Gradually beat in the flour mixture, rolled oats, and 1 1/2 cup of butterscotch chips.
Press the dough into the prepared baking dish, and sprinkle the top with remaining 1/2 cup of butterscotch chips.
Bake in the preheated oven until the top is golden brown, 30 to 35 minutes. Allow to cool in the pan before cutting into bars and serving.

Nutrition Facts : Calories 253.4 calories, Carbohydrate 31.3 g, Cholesterol 35.8 mg, Fat 12.6 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 8.6 g, Sodium 267.2 mg, Sugar 19.9 g

OATMEAL BUTTERSCOTCH COOKIES

Oatmeal Butterscotch Cookies image

Everyone deserves a sweet break, and these creamy, light, and chewy oatmeal butterscotch chip cookies are the perfect recipe. We've made it easy with a delicious secret shortcut - a box of Betty Crocker™ Super Moist™ yellow cake mix! We love using cake mix to make oatmeal butterscotch chip cookies consistently delicious and easy. While the butterscotch chips are the star of these cookies, the cinnamon and walnuts add a little extra flavor and crunch. Turn these cookies into an indulgent dessert by adding ice cream and drizzling it all with decadent caramel syrup.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h20m

Yield 48

Number Of Ingredients 8

Ingredients

1 cup butter or margarine, softened
1/4 cup sugar
1 teaspoon ground cinnamon
1 egg
1 box Betty Crocker™ Super Moist™ yellow cake mix
2 cups quick-cooking oats
1 cup butterscotch chips
1 cup chopped walnuts

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, beat butter, sugar, cinnamon and egg with electric mixer on medium speed until creamy. Stir in cake mix and oats until blended. Stir in butterscotch chips and walnuts.
On ungreased cookie sheets, drop dough by rounded teaspoonfuls about 2 inches apart. Flatten dough slightly with fingers.
Bake 10 to 12 minutes or until light brown. Immediately remove from cookie sheets to cooling racks. Store covered.

Nutrition Facts : Calories 120, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 7 g, TransFat 0 g