Butterscotch Oatmeal Cookies

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One of my favorite cookie recipes has to be these delicious butterscotch oatmeal cookies!  They are sweet little bites of heaven!  I had a dream last night I was diagnosed with diabetes after gaining weight.  Once Christmas is over I really need a sugar siesta!  But for now, sugar abounds because I am not about to ruin Christmas by swearing off of sugar before the holiday!  Have you been making Christmas treats yet?  Sustaining your sugar high?  I have been.  

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Butterscotch Oatmeal Cookies

Butterscotch Oatmeal Cookie Ingredients

1/2 cup butter, softened

2 eggs

2 tsp vanilla

1/2 cup vegetable oil

1/4 cup applesauce

1 cup brown sugar

1 cup granulated sugar

4 cup flour

2 tsp baking soda

1 tsp salt

1 bag of butterscotch baking chips

2 cups rolled oats

Instructions for Making Butterscotch Oatmeal Cookies

Preheat oven to 350 degrees.  Prepare cookie sheet with cooking spray.

In a large bowl, mix softened butter and the rest of the wet ingredients together with a hand mixer.  Once well-mixed add the dry ingredients EXCEPT for the butterscotch baking chips and the rolled oats.  Mix well again.

Using a large spoon, fold in the bag of butterscotch chips and the rolled oats.

Roll the cookie dough into one and a half inch balls and place them on the cookie sheet (I usually fit 12 to a cookie sheet).  Rolling the dough into balls instead of just dropping spoonfuls on the cookies sheet gives you more uniform-looking cookies.

Bake at 350 degrees for 8-10 minutes.  Do not overcook-remove from the oven once the top of the cookie is turning  light brown.  Cool on cooling racks.

Butterscotch Oatmeal Cookies

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Ingredients

• 1/2 cup butter, softened
• 2 eggs
• 2 tsp vanilla
• 1/2 cup vegetable oil
• 1/4 cup applesauce
• 1 cup brown sugar
• 1 cup granulated sugar
• 4 cup flour
• 2 tsp baking soda
• 1 tsp salt
• 1 bag of butterscotch baking chips
• 2 cups rolled oats

Preheat oven to 350 degrees. Prepare cookie sheet with cooking spray.

In a large bowl, mix softened butter and the rest of the wet ingredients together with a hand mixer. Once well-mixed add the dry ingredients EXCEPT for the butterscotch baking chips and the rolled oats. Mix well again.

Using a large spoon, fold in the bag of butterscotch chips and the rolled oats.

Roll the cookie dough into one and a half inch balls and place them on the cookie sheet (I usually fit 12 to a cookie sheet). Rolling the dough into balls instead of just dropping spoonfuls on the cookies sheet gives you more uniform-looking cookies.

Bake at 350 degrees for 8-10 minutes. Do not overcook-remove from the oven once the top of the cookie is turning light brown. Cool on cooling racks.

You have to try them warm with a glass of ice cold milk. YUM!

Nutrition

Calories

2682 cal

Fat

21 g

Carbs

517 g

Protein

93 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

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https://www.lifebetweenthekitchenandthecoop.com/butterscotch-oatmeal-cookies/

You have to try them warm with a glass of ice cold milk.  YUM!

See you next time!

Deb

P.S. If you like this recipe, I think you will love my delicious caramel corn recipe, too!

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