Ingredients for Oatmeal Butterscotch Chip Cookies
- Vegetable Shortening
- Granulated Sugar
- Light Brown Sugar
- Pure Vanilla Extract
- 2 large eggs
- Unbleached All Purpose Flour
- Baking Soda
- ½ teaspoon salt
- Old Fashioned Oats
- 2 cups butterscotch chips
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How to Make Oatmeal Butterscotch Chip Cookies
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 3 cups rolled oats and 2 cups butterscotch chips.
- Line a baking sheet with parchment paper.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. (Keep a close eye on them after 10 minutes!)
- Let the cookies cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
75g
Fat
18g
Carbs
9g
