Reviewed: Dec. 21, 2008

OH MY! These cookies are delicious! They went to the top of my list in a heartbeat! I made them according to the recipes, but added a little more chips (because you can never have TO much, am I right?). They came out beautifully, and were wonderfully right off of the tray, and even the next day. One thing to note: Be careful not to over-bake, which may be easy because they never really looked "done". 8 minutes is perfect for those who like their cookies with a little gooeyness. You must try this recipe! 5 stars.

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Benjamin Powell

Cooking Level: Expert

Living In: Hilliard, Ohio, USA

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Reviewed: Dec. 17, 2008

Love it! but instead of using all purpose flour, I used self rising and just left out the salt and baking powder. But that's just me...always cut corners when I can.

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Adena

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Reviewed: Dec. 6, 2008

I was not happy with how wet the dough was and how sweet the cookies came out. So I upped the flour and reduced the sugar and now they are perfect! My boyfriend loves these cookies. ^_^

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NyuNyu

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Reviewed: Nov. 24, 2008

I only changed the temp to 350 as suggested. These held together well and taste fantastic! A new favorite in our house.

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TERESA77

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Reviewed: Nov. 17, 2008

This is a great recipe. I was looking for a recipe to use some butterscotch chips that I had. I followed some suggestions made by others. I cooked these at 350 instead of 375 and for 9min. they turned out perfect. I also added 1/2 cup of white chocolate chips. My husband who doesn't really like cookies had 4 before bed. thanks for the recipe, I will use this again.

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Danielley

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Reviewed: Nov. 16, 2008

So good!

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Angela

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Reviewed: Nov. 15, 2008

These cookies tasted very good...they were moist and had a perfect taste...but they didn't hold together well. The only thing that I changed was with the brown sugar/white sugar. I didn't have enough of brown sugar, so I added a little bit more white and added a tbsp. of molasses (that is all that brown sugar is anyhow). I have had this problem before with oatmeal cookies, though.

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GaPeachMommy

Cooking Level: Expert

Living In: Newnan, Georgia, USA

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Reviewed: Nov. 1, 2008

We just made these and OMG! So delicious. I used 1 cup butter and baked for 9 mins at 350 and they were perfect. My son adores them and has renamed them "mommy and me special cookies"

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monkeylovescookies

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Reviewed: Oct. 24, 2008

Great cookies, although i haven't baked for many years. Recently i took up baking more and more. I made these cookies once before and gave it to some of the people at my work and they loved them. I have people always wanting to know when i will be baking more of these cookies. Over all I would suggest the 8 mins to baking, as that is perfect for this recipe. The outcome is chewy and soft, it easily triumphed some of my favorite cookies.

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YoungMrCook

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

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Reviewed: Oct. 18, 2008

I love these cookies. I wanted baek something different than the usual. My husband and co-workers loved them too!

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malisha

Cooking Level: Intermediate

Home Town: London, Ohio, USA

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Reviewed: Oct. 1, 2008

These cookies are really sweet. Next time, I intend to decrease the sugar by 1/4 each and decrease the flour to 1 cup only. I also used 1 stick of butter and 1/4 cup of veg. shortening to help the cookies stay extra soft.

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LYNDAINKY

Cooking Level: Expert

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Reviewed: Sep. 19, 2008

This is a fantastic cookie! I increased the flour by 1/4 cup and baked at 350 for soft chewy cookies!

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andysmum

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Reviewed: Aug. 16, 2008

This was a great recipe. I did make a few variations in that I used 2 sticks of “I Can’t Believe It’s Not Butter” and I was unsure about adding the cinnamon so I didn’t. The chewy oatmeal and then a bite of butterscotch here and there. Oh, these cookies were delicious! (FYI: I baked mine for 9 minutes - don't overcook or they will be hard after they cool.)

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kreativekuisine

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2008

This is the exact recipe from Hershey's, but it really is the best one I've tried. I found that if I roll the dough into little balls, it holds together better and doesn't run. Sometimes I add a little nutmeg with the cinnamon. My boyfriend is always asking me to make these for him, and he's not even big on sweets.

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SizzleCakes

Cooking Level: Intermediate

Living In: West Monroe, Louisiana, USA

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Reviewed: Aug. 7, 2008

These cookies are awesome!! I add a little bit less butterscotch chips than the recipe calls for but otherwise I wouldn't change a thing!

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MAGEXDRIA

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Reviewed: Aug. 6, 2008

These were pretty good. Everyone that tried them told me how excellent they were, and my husband especially loved them! I'm not too big on oatmeal cookies, that's the only reason these don't get a 5.

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matthewsgirl

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Reviewed: Aug. 4, 2008

This is pretty much the same recipe on the Butterscotch Morsels bag. The cookies came out delicious; my husband and I couldn't stop eating them. He doesn't like oatmeal cookies but he loved these. I followed others' tip and baked at 350 for 9 minutes for a soft cookie.

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Sindy

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Reviewed: Jul. 6, 2008

Fabulous! I'll definitely be making these one again as they are scrumptious. I've never baked with butterscotch chips but I will definitely do in the future. Happy baking!

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CAUDAIN

Cooking Level: Expert

Living In: Sherwood Park, Alberta, Canada

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Reviewed: Jun. 12, 2008

I LOVED THOSE COOKIES...I kept the recipe like it was and it was all great. They came out soft and yummy...thanks again.

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Katharina

Home Town: Basel, Basel, Switzerland

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Reviewed: May 7, 2008

Very easy to make. It's the traditional butterscotch oatmeal cookie recipe - can't go wrong with these cookies! I always bake my cookies at about 365 degrees instead of 375 - I find that temp. too high. Thanks for the recipe!

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