Butterscotch Oatmeal Cookies
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.
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.
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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!
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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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