I feel comfortable saying these might be the best cookies I have ever eaten, much less baked myself!  They were simple and delicious, and I highly recommend them to everyone!

My husband took these into work and all the Americans loved them.  But it seems butterscotch isn’t common around here, and all the Italians thought it was disgusting, haha!

Altered slightly from this recipe at Allrecipes.com.

Butterscotch Oatmeal Cookies
Makes about 36 cookies

2 cups all-purpose flour
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup margarine
½ cup vegetable oil
1 tsp vanilla
1 cup packed brown sugar
1 cup white sugar
2 eggs
3 cups quick cooking oats
1 cup butterscotch chips

Preheat the oven to 350 degrees F (175 degrees C). Sift together flour, baking powder, baking soda, and salt; set aside.

In a medium bowl, cream margarine, oil, brown sugar, and white sugar until smooth. Beat in eggs one at a time; add vanilla. Gradually stir in the sifted ingredients until well blended. Mix in oats and butterscotch chips. Drop from a teaspoon onto ungreased cookie sheets.

Bake for 10 to 12 minutes in preheated oven, or until edges are golden. Let sit on the cookie sheets for a few minutes before transferring to wire racks to cool completely.  The cookies harden as they cool, so they are best if you set your hunger aside and wait a while!

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