Butterscotch Almond And Oatmeal Cookies – a delicious recipe with all-purpose flour, whole wheat flour, salt, baking soda, butterscotch chips, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F.
2
Lightly grease cookie sheets and set aside.
3
Combine flours, salt and baking soda in medium bowl.
4
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.
5
Beat butter and sugars in a large bowl. Add egg, melted butterscotch, and vanilla. Beat until well blended.
6
Add flour mixture, and beat until just blended.
7
Stir in oats and sliced almonds.
8
Shape Tablespoon-sized balls of dough and place 2 inches apart on greased cookie sheets.
9
Bake 10-12 minutes or until edges are lightly browned.
10
Cool 1 minute on cookie sheets, then move to wire racks until cooled completely.
1028
kcal
Calories
71
g
Fat
89
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 3/4 cup all-purpose flour, 3/4 cup whole wheat flour, 1/2 teaspoon salt, 1/2 teaspoon baking soda, and more.
Yes, Butterscotch Almond And Oatmeal Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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