Reviewed: Dec. 11, 2009

I would try another recipe before I make these again. Must underbake to make sure they are not too crispy. Taste good but don't look very appealing. Maybe too much butter in the recipe.

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Reviewer:

COMOM2

Reviewed: Dec. 7, 2009

I grabbed this recipe the other day because my boyfriend LOVES butterscotch. I saw a few reviews that had tweaked the recipe but I made it as is. The cookies turned out AMAZING! I use silicon baking sheets so I had no issues with sticking and the flavor is outstanding. He's going to love them! Thank you Jolene! :)

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Reviewer:

PrettyProphet

Reviewed: Dec. 6, 2009

INCREDIBLE. Don't over bake. Bake until 1/2 to 3/4 of a inch on the sides are brown. Middle will still look slightly underdone. Leave on cookie sheet for 5 minutes after you pull out of the oven. YUM!

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Reviewer:

TheSimpleCook

Reviewed: Nov. 4, 2009

Excellent recipe. I added about 1/4 of coconut for some extra chewiness...FANTASTIC. Cook on 325 to avoid spreading. Yes, they are very sweet so if you are concerned, use a bit less sugar.

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Reviewer:

Kathy

Cooking Level: Expert

Home Town: Centennial, Colorado, USA

Reviewed: Oct. 29, 2009

Great, basic butterscotch cookie, and very easy to make. I used parchment paper and baked at 350 (well, really 325 in my convection oven) and they turned out great, no sticking problems.

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Reviewer:

Rusty

Reviewed: Oct. 18, 2009

Great tasting cookie! I would say they're a little sweet, but I love sweet. I will try refrigerating the dough next time before scooping and baking as they did spread too much and weren't as visually appealing as I would have liked. I may also try adding more butter as some have suggested. They are a great mixture of crispy and chewy though! Thanks for the recipe!

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Reviewer:

jackie.f.johnson

Reviewed: Oct. 17, 2009

My daughter says these are the best cookies she has ever tasted!

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Reviewer:

CHILEHEAD1

Cooking Level: Intermediate

Living In: Boulder, Colorado, USA

Reviewed: Oct. 11, 2009

I had baked another recipe prior to this one so I mistakenly baked this recipe at 325 degrees for 10 minutes and they came out great. I also accidentally overbaked one sheet of cookies and my mom loved the crunchy version! I added 1 cup of pecans to my version (everyone loved the cookies!) however, for my next batch, I'm going to use 1 cup butterscotch chips and 2/3 cup milk chocolate chips plus the 1 cup chopped pecans. I can't wait!

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Reviewer:

JenBo SoCal

Living In: San Diego, California, USA

Reviewed: Oct. 4, 2009

Used some suggestions from the reviews and upped the butter to 1 cup. Refrigerated the dough and formed into balls before baking. I found these cookies overly sweet, and will reduce the sugar if I make them again. The rest of my family liked them, though. Thanks!

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Reviewer:

susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Sep. 28, 2009

A few tips: I followed the recipe exactly (except I used I Can't Believe It's not Butter sticks). I mixed the brown and white sugar first. Make sure "butter" is softened so a knife goes right thru without resistance. thorughly mixing in sugar and later the oatmeal is key. I used a large serving spoon. The oatmeal must be well coated. Mine were perfect. Chewy and a little crispy. Sooooo delicious!!!

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