Oatmeal Butterscotch Cookies Recipe

Name: Oatmeal Butterscotch Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. margarine; 1 1/4 c. packed brown sugar; 1/2 c. sugar; 2 eggs; 2 Tbsp. milk; 2 tsp. vanilla; 1 3/4 c. all-purpose flour; 1 tsp. baking soda; 1/2 tsp. salt (optional); 2 1/2 c. Quaker oats; 8 oz. butterscotch chips

Servings: persons

1 c. margarine
1 1/4 c. packed brown sugar
1/2 c. sugar
2 eggs
2 Tbsp. milk
2 tsp. vanilla
1 3/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt (optional)
2 1/2 c. Quaker oats
8 oz. butterscotch chips

1
Heat oven to 375u00b0.
2
Beat margarine and all sugars until creamy.
3
Add eggs, milk and vanilla; beat well.
4
Add flour, baking soda and salt; mix well.
5
Stir in oats and chips; mix well.
6
Drop by rounded tablespoon onto ungreased cookie sheet.
7
Bake 9 to 10 minutes for chewy or 12 to 13 minutes for crisp cookies.
8
Cool 1 minute on cookie sheet; remove to wire rack.
9
Cool completely. Makes approximately 4 1/2 dozen.

1857

kcal

Calories

Fat

284

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. margarine, 1 1/4 c. packed brown sugar, 1/2 c. sugar, 2 eggs, and more.

Yes, Oatmeal Butterscotch 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.

Oatmeal Butterscotch Cookies

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