Best Butterscotch Oatmeal Recipes

OATMEAL BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl beat the butter or margarine, white sugar and brown sugar together. Add the eggs and vanilla, beating well.
• Stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in the oats and the butterscotch chips. Drop by teaspoonfuls onto an ungreased cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown.

OATMEAL BUTTERSCOTCH BARS

Steps:

• Preheat oven to 350°F.
• Grease a 9x13 pan with butter.
• Combine flour, soda, salt and cinnamon.
• In a large mixing bowl cream butter, then add sugar and mix until fluffy.
• Add eggs and vanilla and beat well.
• Gradually add flour mixture.
• Stir in oatmeal and the butterscotch chips.
• Spread in prepared pan and bake for 22 to 28 minutes.
• If they seem to be getting to brown on the edges, and are still quite gooey in the center lower the oven temp to 325°F for the last 10 minutes or so.

YUMMY OATMEAL BUTTERSCOTCH COOKIES

Steps:

• 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.
• Enjoy!

BUTTERSCOTCH OATMEAL COOKIES

Steps:

• In a very large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. , Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans., Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks.

CRISPY RICE CHOCOLATE CHIP BUTTERSCOTCH OATMEAL COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
• In a large bowl, whisk together the butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla, then whisk until well combined.
• Gradually add the dry ingredients to the wet ingredients, using a rubber spatula to incorporate. Do not overmix.
• Fold in the rice cereal, chocolate chips, butterscotch chips, and oats.
• Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes.
• Scoop 1-tablespoon-sized balls of cookie dough onto the prepared baking sheet.
• Bake for 10 minutes, or until golden brown.
• Let cool on baking sheet for 1 minute before transferring to a wire rack. Sprinkle with flaky sea salt, if desired.
• Enjoy!

SHEET PAN OATMEAL BUTTERSCOTCH BARS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream together butter, brown sugar and sugar until fluffy.
• Add eggs and vanilla and mix until combined.
• Mix in cinnamon, salt, baking soda, flour and oatmeal and mix until well combined.
• Fold in butterscotch chips.
• Spray a half baking sheet (18"x13"x1") with nonstick cooking spray and spread dough in pan.
• Dough will be sticky, so use a rubber spatula and spread as evenly as possible.
• Bake for 20-22 minutes, or until the edges are golden brown.
• Let cool and cut into bars.

OATMEAL COOKIES WITH BUTTERSCOTCH AND 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.

BUTTERSCOTCH OATMEAL

Steps:

• In a saucepan over medium heat, whisk together the egg, milk and brown sugar. Mix in the oats. When the oatmeal begins to boil, cook and stir until thick. Remove from the heat, and stir in butter until melted. Serve immediately.

OATMEAL CREAM CHEESE BUTTERSCOTCH BARS

Steps:

• Preheat the oven to 350 degrees F. Drape a 9 by 13-inch pan with overlapping pieces of aluminum foil, creating handles for easy removal. Butter the paper, and reserve.
• In a food processor add the flour, oats and brown sugar and pulse to combine. Add the 2 sticks of butter, the cinnamon and the butterscotch chips. Pulse, pulse, pulse until the mixture forms clumps when pressed between your fingers. Transfer the mixture to a large bowl. Press half of the mixture into the bottom of the prepared pan in an even layer, reserve the other half. Bake in the preheated oven just until slightly golden and set, about 12 to 15 minutes. Remove from the oven and cool completely.
• Beat together the cream cheese, condensed milk, lemon zest and juice and vanilla in an electric stand mixer fitted with a paddle, or with an electric hand mixer until no lumps of cream cheese remain. Spread evenly over the baked and cooled oatmeal mixture. Sprinkle the remaining half of the oatmeal mixture over the cream cheese. Bake until the top is golden, about 40 minutes.
• Cool and chill before cutting. Run a knife around the edge of the pan, and using the foil handles, transfer the bars to a cutting board. Cut into 2-inch squares with a sharp knife and serve.
• Call yourself a superstar!!!
• Cook's Note: For a delicious and healthy variation of this recipe, try replacing the butterscotch chips with tasty dried cranberries.

OATMEAL BUTTERSCOTCH TOFFEE-CRISP COOKIES

Steps:

• Beat butter and sugars at medium speed with an electric mixer until blended; add eggs, vanilla and almond extract, beating well.
• In a separate bowl, combine flour, baking soda, salt and nutmeg; add to butter mixture, mixing well.
• Stir in oats.
• Stir in toffee bar pieces (don't use the "toffee dust" that comes from crushing the bars, just the small pieces).
• Mix in butterscotch chips. The batter will be very thick at this point.
• Gently but thouroughly mix in rice cereal.
• Shape into 1-inch balls and place on a cookie sheet covered in parchment paper. (You do not need to flatten the cookies, they spread on their own). I only place 6 cookies on each cookie sheet.
• Bake at 350° for 12 minutes.
• Gently slide the cookies off of the parchment paper onto wire racks to cool.

BUTTERSCOTCH OATMEAL COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix flour, salt, and baking soda in a bowl.
• Beat the butter, brown sugar, flax seed, and white sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in the last egg along with the vanilla extract. Add the flour mixture and beat until just incorporated. Fold oats and butterscotch chips into the dough just enough to evenly combine; drop by ice cream scoop or heaping spoonfuls onto baking sheets.
• Bake in preheated oven until browned, 12 to 14 minutes. Allow to cool on baking sheets for 3 minutes before transferring to cooling rack to cool completely.

BUTTERSCOTCH OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 375.
• Combine: flour, baking soda, salt and spices in a small bowl.
• Beat (cream together): butter, sugar, eggs and vanilla in a large mixing bowl.
• Gradually beat in flour mixture.
• Stir in oats, butterscotch chips and raisins.
• Drop by rounded teaspoons.
• onto cookie sheet.
• Bake 7 to 8 minutes.
• Cool 2 minutes on pan than transfer to rakes till cool.
• Cook's Note in Response to Marg (CaymanDesigns)'s Review: I've found it's important to make sure you replace any of the add-ins you leave out (raisins or butterscotch chips) either with the same amount of another add-in or with an equal amount of extra oats. That will keep the cookie from being too "runny".

OATMEAL BUTTERSCOTCH COOKIES

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.

PUMPKIN BUTTERSCOTCH OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat shortening, brown sugar, pumpkin puree, and white sugar together in a bowl until creamy; add eggs and vanilla extract and beat until smooth.
• Whisk flour, baking soda, and cinnamon together in a bowl. Gradually stir flour mixture into pumpkin mixture until dough is well-mixed; slowly stir in oats. Stir butterscotch chips into dough until evenly distributed. Drop dough by the spoonful 2 inches apart onto a baking sheet.
• Bake in the preheated oven until light golden brown, 8 to 10 minutes.

BUTTERSCOTCH OATMEAL COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small saucepan, melt butterscotch chips and butter over low heat, stirring occasionally. Remove from heat. In a medium bowl, stir together the boiling water and baking soda. Stir in the melted mixture, then stir in the flour, quick oats, sugar and salt. Mix until everything is well blended.
• Drop dough by teaspoonfuls onto unprepared cookie sheets. Bake for 10 minutes in the preheated oven. Cookies will be very crisp. Remove to cool on wire racks.

OATMEAL BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, baking soda, salt and cinnamon in small bowl.
• Beat butter, sugar, brown sugar, eggs and vanilla extract in large mixing bowl. Gradually beat in flour mixture.
• Fold in oats and butterscotch chips.
• Drop by rounded tablespoons onto ungreased baking sheets.
• Bake for 7-8 minutes for chewy cookies or 9-10 minutes for crisp cookies.
• Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

OATMEAL CARAMEL (OR BUTTERSCOTCH) PUDDING COOKIES

Steps:

• Prepare a cookie sheet with parchment paper or line with foil and spray with non-stick cooking spray.
• In a large mixing bowl, stir together melted and cooled butter, both sugars, pudding mix and both extracts; stir well to combine.
• Stir in eggs and water; mix well to combine.
• In another bowl, mix together the oatmeal, rolled oats, coconut, flour, baking soda, and salt; mix to combine.
• Mix the dry mixture into the egg/butter mixture; stir well to combine.
• Fold in baking chips and pecans.
• Chill the dough for about 30 minutes.
• Set oven to 350 degrees.
• Remove from fridge, and shape into large balls (about 2 tablespoons each).
• Place on prepared baking sheet, and press down the dough slightly.
• Bake for 11-13 minutes, or until JUST set and golden brown around the edges.

BUTTERSCOTCH OATMEAL COOKIES

Steps:

• Cream butter with applesauce; then cream with sugars til smooth.
• Add egg and vanilla; beat well.
• Combine flour, soda, salt, and cinnamon. Add to creamed mixture.
• Mix in oats and chips.
• I used my 2-tsp scoop, slightly overloaded, and dropped on parchment a few inches apart.
• Bake @ 350 degrees -- 11-13 minutes. I watched for a few bumpy tips to begin to turn golden, the edges just beginning to turn, too. 12 minutes was perfect in my oven.
• Cool 5 minutes on cookie sheet. Move to rack to cool completely.
• Original recipe says yield is 36 but I got 60 doing it my way! They were perfect for little hands! (And the big hands felt less guilt reaching for a second -- and a third -- !).

OATMEAL BUTTERSCOTCH CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a medium mixing bowl, mix together the ingredients in the order listed. Start by creaming the shortening with the sugars, then add the vanilla; mix well.
• Add the beaten eggs; mix well; set aside.
• In a separate mixing bowl, thoroughly combine the flour, soda, and salt. Add the flour mixture, all at once, to the shortening-sugar mixture; mix well.
• Add the oats and the butterscotch chips all at one time; mix well.
• Grease (with vegetable shortening) a large 16-inch by 12-inch baking sheet.
• Shape dough into golf ball-size balls, spacing 2 inches apart. Place 12 dough balls on the cookie sheet.
• Bake at 350 degrees for 10 to 12 minutes. In my oven, the cookies are generally done baking in 11 minutes. Allow cookies to sit on the baking sheet 1 minute before removing them to a wire rack to cool completely.

BUTTERSCOTCH OATMEAL COOKIES I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together shortening, white sugar, and brown sugar until smooth. Beat in egg, then stir in vanilla. Combine flour and baking soda, and mix into the batter. Mix in oats and chocolate and butterscotch chips. Drop dough by teaspoonfuls onto ungreased cookie sheets.
• Bake for 9 to 12 minutes in the preheated oven, or until the edges are toasted. Cool on wire racks.