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Butterscotch Oatmeal Cookies I

Butterscotch Oatmeal Cookies I

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N. Michno

A chewy oatmeal cookie with butterscotch chips and chocolate chips. Nuts also taste good.

Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 22g
  • 7%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 45 mg
  • 2%

Based on a 2,000 calorie diet


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together shortening, white sugar, and brown sugar until smooth. Beat in egg, then stir in vanilla. Combine flour and baking soda, and mix into the batter. Mix in oats and chocolate and butterscotch chips. Drop dough by teaspoonfuls onto ungreased cookie sheets.
  3. Bake for 9 to 12 minutes in the preheated oven, or until the edges are toasted. Cool on wire racks.
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good recipe, but needed modifications. I added one stick of butter instead of the shortening (who needs hydrogenation), less than 1/4 cup milk, 1/4 tsp salt, 1 extra egg, less butterscotch than it said, I added a handful of raisins, and finally, instead of 3 cups oats, I used about 2 3/4 cups. The result: absolutely the best oatmeal cookie ever!!


These didn't want to hold together very well, but the flavor was good. I made a second batch adding a second egg and 1 cup of butter rather than shortening. To make them special for my coffee-loving friends, I added 1 cup cappucino chips along with the chocolate chips. Yummy! These are really really good with the modifications.


This was a good cookie but I found it kind of dry. I baked it for 11 minutes, which may have been too long. Also, I used 2 1/2 cups of oats rather than 3, and I think next time I'll only use 2.