Butterscotch Oatmeal Cookies Recipe

Name: Butterscotch Oatmeal Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. I Can't Believe It's Not Butter!; 1 3/4 c. firmly packed dark brown sugar; 2 large eggs; 1 tsp. vanilla; 2 c. all-purpose flour; 2 c. quick cooking oats; 1 tsp. baking soda; 3/4 tsp. salt; 1/4 c. water; 1 c. butterscotch morsels; 1 c. chopped nuts

Servings: persons

1 c. I Can't Believe It's Not Butter!
1 3/4 c. firmly packed dark brown sugar
2 large eggs
1 tsp. vanilla
2 c. all-purpose flour
2 c. quick cooking oats
1 tsp. baking soda
3/4 tsp. salt
1/4 c. water
1 c. butterscotch morsels
1 c. chopped nuts

1
In large bowl, beat margarine and sugar until light and fluffy.
2
Add eggs one at a time, beating well after each addition. Add vanilla.
3
Combine flour, oats, baking soda and salt; add alternately with water to creamed mixture.
4
Stir in butterscotch morsels and nuts.
5
Drop by heaping teaspoonfuls onto a lightly greased cookie sheet.
6
Bake in a preheated 375u00b0 oven for 8 to 10 minutes until edges are lightly browned.
7
about 6 dozen cookies.

2238

kcal

Calories

112

Fat

275

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. I Can't Believe It's Not Butter!, 1 3/4 c. firmly packed dark brown sugar, 2 large eggs, 1 tsp. vanilla, and more.

Yes, Butterscotch 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.

Butterscotch Oatmeal Cookies

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