Oatmeal Butterscotch Chip Cookies Recipe

Name: Oatmeal Butterscotch Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup vegetable shortening; 1 cup granulated sugar; 1 cup light brown sugar, firmly packed down; 1 teaspoon pure vanilla extract; 2 large eggs, beaten; 1 3/4 cups unbleached all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 2 cups old fashioned oats, uncooked; 1 (6 ounce) package butterscotch chips (1 cup)

Servings: persons

1
Preheat oven to 350 degrees F.
2
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.
3
Add the beaten eggs; mix well; set aside.
4
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.
5
Add the oats and the butterscotch chips all at one time; mix well.
6
Grease (with vegetable shortening) a large 16-inch by 12-inch baking sheet.
7
Shape dough into golf ball-size balls, spacing 2 inches apart. Place 12 dough balls on the cookie sheet.
8
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.

1023

kcal

Calories

Fat

174

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.
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 10 ingredients. The key ingredients include: 1 cup vegetable shortening, 1 cup granulated sugar, 1 cup light brown sugar, firmly packed down, 1 teaspoon pure vanilla extract, and more.

Yes, Oatmeal Butterscotch Chip 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!

Oatmeal Butterscotch Chip Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions