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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Melissa

Cooking Level: Expert

Living In: Camarillo, California, USA

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Reviewed: Apr. 22, 2008

scrumptious! next time I might put in less chips since I felt it was a bit too sweet. BUT - they were a big hit at my office, so I would make them again!

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Sonia

Cooking Level: Intermediate

Home Town: Torrance, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Apr. 14, 2008

I made these cookies for a bake sale and everyone loved them! They went really fast! They have the perfect contrast of chewy and crunchy! I highly recommend trying them!

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Chels

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Reviewed: Apr. 13, 2008

This is a family favorite!

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Sasha

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2008

These cookies are sooo yummy! I took some of the suggestions and lowered the temperature to 350 also and baked for about 9 minutes. I also refrigerated the dough for about 5 minutes and greased the cookie sheets with Pam. They turned out chewy and disappeared quickly! Thanks for the great recipe! :-)

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Becky

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2008

I dont know what happened, I consider myself a pretty good baker, I did everything the other recipes said to do, and I am baffled. both of my ovens smoked really bad making every batch of cookies. They tasted good but were hard to get off cookie sheet even using wax paper and cooking spray... not very happy

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richjen04

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Reviewed: Mar. 11, 2008

I followed the recipe exactly and while they didn't look like the picture, they turned out fine-not flat, didn't stick or crumble. I'm not a fan of butterscotch, but I've made them at a friend's request. I'll find out tomorrow how they really turned out! :)

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KSCATXIL

Cooking Level: Expert

Home Town: Topeka, Kansas, USA

Living In: Prairie Village, Kansas, USA

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Reviewed: Mar. 5, 2008

This was a nice, classic cookie. I like my cookies to be soft and chewy so I took the advice of another review and cooked at 350 for about 9 minutes. Those were perfect for me. My husband likes crunchy cookies, so his were cooked for about 12-13 minutes. He's thrilled - I'm thrilled. Everyone's happy!

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CookinCrazy

Cooking Level: Expert

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Reviewed: Mar. 4, 2008

Very yummy! My whole family (very picky eaters included) gobbled these up in minutes!

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Alison W

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Reviewed: Feb. 26, 2008

This is a very good, tasty cookie! One change that I made is I added about 3/4's of the butterscotch chips and then added some chopped pecans. Also keep a careful eye on your 1st batch, the temp was too high for my oven. I baked them at 350. A GREAT treat!!!!!

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ConnieSue

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Reviewed: Feb. 25, 2008

Very good cookies.

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cassie

Cooking Level: Expert

Home Town: Newberg, Oregon, USA

Living In: Lafayette, Oregon, USA

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Reviewed: Jan. 29, 2008

These turned out wonderful! They were perfectly crispy on the outside and chewy on the inside. Two tips for making these turn out great - 1) Use parchment paper so they don't stick, and 2) refrigerate the dough slightly so they don't turn out like pancakes.

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Lynde

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Reviewed: Jan. 23, 2008

Great recipe base here! For healthier cookies,use wholewheat flour, cut back 1/3d of the sugars, substitute 1c. of organic milled flax seed. WOW, it's fabulous and nutty flavour with a health kick even for the pickiest eaters. REMEMBER, using BUTTER in baking is a must, those margarines and other shortenings don't deliver that creamy, fullfilling taste. Margarine-based baking's taste is flat and hollow and the texture is much different. All traditional recipes have called for butter, pastry chefs swear by it. Every culinary expert can tell the difference immediately, so butter up and unsalted is the correct choice. Happy cooking and baking!

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Tania

Cooking Level: Expert

Living In: Niagara Falls, Ontario, Canada

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Reviewed: Jan. 16, 2008

These cookies are really good. I wasn't too sure about the butterscotch so I only mixed the chips in enough to make one batch and try it. To my delight they were very yummy! I did reduce the heat to 350 and I think next time I'll use 1/2 the salt. I'll make this again. EDIT (Dec 12)// I made these tonight and decided to add a dash of nutmeg... so good! Try it!

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Babygirl

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Jan. 11, 2008

These were ok. I only had quick oats so I don't know if that changed the texture at all. They were way too sweet so I added some chocolate chips and that helped a little. I probably won't make these again.

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Lindsey

Cooking Level: Intermediate

Living In: Long Beach, Washington, USA

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Reviewed: Dec. 23, 2007

Easy and yummy

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Marshall's Mommy

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Reviewed: Dec. 23, 2007

these were excellent. I cooked for 9 minutes.

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Marissa

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Oatmeal Butterscotch Cookies

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