Reviewed: Dec. 22, 2007

I am so disappointed in what I thought would be a delicious cookie for the holidays. I didn't read any of the reviews, I just saw that it had a high rating so I assumed they would be great. The taste isn't bad, but these cookies stuck to the pan so badly that I am unable to get half of them off. Some of them broke while I was trying to remove them. I tried to remove them when they were still warm, and they were falling apart, so I waited a few more minutes and now they are like hard rocks glued to my pan. I've made the same cookies several times before with a different recipe and NEVER had a problem like this. I would not recommend these.

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carrie

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Reviewed: Dec. 16, 2007

These were really tasty and simple cookies!I had to add a little more flour to the dough but that was the only adjustment I had to make!Thanks:)

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chelsers

Cooking Level: Beginning

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Reviewed: Dec. 11, 2007

These cookies were great! I made a few changes: skipped the white sugar, doubled the vanilla, and used a fat free butter spread--and they were still delicious! I was looking for a crispy cookie, and this was it! Thanks!

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Talia

Home Town: West Springfield, Massachusetts, USA

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Reviewed: Dec. 10, 2007

Yeah, it IS a great recipe...and virutally identical to the one on the side of the butterscotch chips bag

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Fred's Sheds

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Reviewed: Dec. 8, 2007

These are AWESOME!!! Even my aunt who doesn't like buterscotch loved them. Couple suggestions that were super helpful from other readers. 1. Refrigerate dough for about 10-15 mins before baking. (helps keep them from flattening out) 2. Line the cookie sheet with wax or parchment paper so they peel off easily. 3. Let cool for 10 mins before removing from cookie sheet so they don't break apart. I also added some chopped pecans because my family loves nuts! ENJOY!

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ALP

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Reviewed: Nov. 21, 2007

After reading the reviews, I thought I would take the recipe at face value and see for my self. Well, the flavor is good. But they should be called crisps instead of cookies. After the first batch that I had to scrape off of the pan, I tried a little Pam on the baking sheet. They still came out flat & crispy. I tried refridgerating the dough but that didn't change anything. Like I said, they're good tasting just not a soft/chewy cookie like we'd prefer.

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PEACNHIM

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Reviewed: Nov. 19, 2007

i made it for my family and they loved it! i use to use the recipe from the oatmeal can and just put butterscotch chips instead of raisins, but it always tasted like something was missing and this recipe made everything taste delicious! my parents complained that it was a bit too sweet, so i'll only use 1 cup this time. MY FAVORITE COOKIE none the less and i'm a cookie lovin fool!

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Stephanie

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Reviewed: Nov. 19, 2007

These were pretty good cookies but I am really glad that I cut back on the sugar to 1/2 a cup of each because otherwise they would have been really sweet. I used whole wheat flour (added 1/2 a cup more than the recipe called for) and greased the cookie sheet - I had no problems with them being flat or sticking to the pan.

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everydaycook

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2007

My family said I shouldn't make these again. They were so good, they couldn't stop eating them. Awesome! Thanks for sharing your recipe.

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Stacie Waters

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Reviewed: Nov. 5, 2007

These cookies were easy to make and they tasted very good.

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Math Ninja

Cooking Level: Intermediate

Home Town: Garden City, Kansas, USA

Living In: Manhattan, Kansas, USA

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Reviewed: Nov. 2, 2007

I made these for a friend who said they were his favorite kind of cookie. My boyfriend then ended up gobbling them all! This is a man who does not really like sweets, or cookies, but he decided these were his favorite EVER cookie!

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Avalon

Cooking Level: Intermediate

Home Town: Cypress, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Oct. 30, 2007

When my husband tasted these cookies he asked, "How many did you make?" I paused to think and he said, "The correct answer is not enough!" I thought these were very good as well, a little on the sweet side but next time I will just sneak in a little less sugar and see if hubby notices. Great recipe.

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Winter Ivy

Cooking Level: Intermediate

Home Town: Harpswell, Maine, USA

Living In: Augusta, Maine, USA

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Reviewed: Oct. 29, 2007

These cookies were very yummy! I only used 1 cup of mini butterscotch chips, and they turned out fine! I think I will use a little less sugar, and a little more cinamon and vanilla the next time I make them. Using parchment paper definitely made it easier. They did stick to the cookie sheet on the first batch.

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Amanda Irwin

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Reviewed: Oct. 28, 2007

These cookies turned out awful. The flavor was good but they crumbled in your hands before you could eat them. I was surprised because it got good reviews. Too bad, I love oatmeal butterscotch.

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TaraCraig

Cooking Level: Beginning

Home Town: Canton, Ohio, USA

Living In: Gulf Shores, Alabama, USA

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Reviewed: Oct. 23, 2007

Very good. They didn't taste like the ones I tried that made me want to make them so badly. Kind of dry/flat-I'm not much of a baker so I don't know how to change that. I added the 1/2 c. extra flour as someone recommended but something seemed off.

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karin

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Reviewed: Oct. 16, 2007

For those of you having trouble with the cookies being, dry, crumbly, or are having trouble removing them from the cookie sheet, it's probably because there is not enough butter in the dough. Try a full cup of butter, not 3/4 cup. For those having trouble with flat cookies, simply refrigerate your dough until it is somewhat firm. My rating is a four only because I don't care for the butterscotch chips, but these cookies are one of my husband's favorites!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Oct. 14, 2007

Good cookies but little too sweet for my taste. Maybe I'll cut back on sugar next time.

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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: Oct. 11, 2007

Family loved these cookies, I used 1/2c butter and 1/4c butter flavored crisco. I also increased the cinnamon to 1 tsp. They smelled so good while baking. Will make again.

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SLJ6

Cooking Level: Expert

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Reviewed: Oct. 5, 2007

I used crumbled Heath Bars (R) instead of chips. Delicious! they were very thin, which was fine - shortning instead of butter would probably give them a thicker heft.

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Kathleen OConnor

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Reviewed: Oct. 3, 2007

These are yummy! They taste almost like they had marshmellows in them. I used trans-fat free butter flavoured shortening, 3/4 C unbleached all-purpose and 1/2 cup whole wheat for flour, 1 1/4 C white sugar and 1/4 C molasses, organic quick oats, 2 C butterscotch chips, shaped with a tablespoon and baked 12 at a time at 350 for 12 minutes. I omitted the salt (there was some in the shortening) and they turned out great. Crispy on the edges, soft in the middle, my baby and I thank you!

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Foxspirit

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