Recipe by N. Michno
"A chewy oatmeal cookie with butterscotch chips and chocolate chips. Nuts also taste good."
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butter flavored shortening
packed brown sugar
semisweet chocolate chips
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!!
Recipe said chewy, and I thought they were kind of dry myself. They seemed to crumble when you'd take them off the cookie sheet after they cooled.
They fell apart way too easily.
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.
I love these cookies and so does my family! Instead of 1 c, I used 2/3 C of chocolate chips and 2/3 c of butterschotch chips and there were still more than enough. I think next time I'll reduce the measurement of each to 1/2 c. Thanks for a great cookie recipe.
Too dry, too crumbly, too sweet!
crumbly when taken off pans when cool! but were very yummy to my kids! and husband enjoyed them too!
Thank you so much for posting this recipe. My grandmother used to make these and I haven't been able to find a recipe for them. Now I can make them for my children. Thank you sooooo much!
* Percent Daily Values are based on a 2,000 calorie diet.
Butterscotch Oatmeal Cookies I
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 70
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