Mary Boyer's Butterscotch Oatmeal Cookies - Butters

Name: Mary Boyer's Butterscotch Oatmeal Cookies - Butterscotch Oatmeal Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cups (300 ml) all-purpose flour; 1 tsp (5 ml) baking soda; 1/2 tsp (2 ml) salt; 1/2 tsp (2 ml) ground cinnamon; 1 cup (225 ml) butter, softened; 3/4 cup (175 ml) sugar; 3/4 cup (175 ml) packed brown sugar; 2 large eggs; 1 tsp (5 ml) vanilla extract; 3 cups (700 ml) uncooked quick or old fashioned oats; 1-2/3 cups (400 ml) butterscotch flavored chips; 1 cup (225 ml) of chopped pecan or walnuts (optional)

Servings: persons

1-1/4 cups (300 ml) all-purpose flour
1 tsp (5 ml) baking soda
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) ground cinnamon
1 cup (225 ml) butter, softened
3/4 cup (175 ml) sugar
3/4 cup (175 ml) packed brown sugar
2 large eggs
1 tsp (5 ml) vanilla extract
3 cups (700 ml) uncooked quick or old fashioned oats
1-2/3 cups (400 ml) butterscotch flavored chips
1 cup (225 ml) of chopped pecan or walnuts (optional)

1
Preheat oven to 375 degrees (200 C.).
2
Combine flour, baking soda, salt and cinnamon in a bowl and sit aside.
3
In a separate mixing bowl, beat together, with an electric mixer, the butter, sugars, eggs and vanilla.
4
To this second mixture, gradually add the flour mixture and combine.
5
Stir in the oats and chips.
6
Stir in the nuts if you are using them.
7
Drop by rounded tbsp onto an ungreased baking sheet.
8
Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crispy cookie.
9
Cool on baking sheet for 2 minutes then remove onto a cooling wire to completely cool.
10
Grease a 15 x 10 inch jelly roll pan.
11
Prepare the dough as directed above.
12
Spread into the prepared pan.
13
Bake for 18 to 22 minutes or until very lightly browned.
14
Cool completely in pan on a wire rack.
15
Cut into bars to serve.

1510

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1-1/4 cups (300 ml) all-purpose flour, 1 tsp (5 ml) baking soda, 1/2 tsp (2 ml) salt, 1/2 tsp (2 ml) ground cinnamon, and more.

Yes, Mary Boyer's Butterscotch Oatmeal Cookies - 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.

That's it — enjoy your meal!

Mary Boyer's Butterscotch Oatmeal Cookies - Butterscotch Oatmeal Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions