Butterscotch Oatmeal Cookies II Recipe

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Most Helpful Positive Review

Mar 01, 2008

Never in my life have I made a better cookie! Thank you so much for ths recipe! When I saw the mix I thought I had done something wrong because it looked alittle dry to me, but when they come out of the oven they look perfect. Soft, flaky, and tasty snack!!

—Lucinda

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Most Helpful Critical Review

Dec 20, 2003

Great cookies, crisp and flaky right out of the oven. They softened up the next day, the kids loved em!

—WOMAN

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33 Ratings

Dec 18, 2007

I had extra butterscotch chips and used the ingredient search to stumble upon this recipe. I really liked these cookies. They had a nice crispy texture with a little give to them. They were sweet but not too sweet with just a hint of the butterscotch flavor. Everyone at worked like them too and asked for the recipe.

—seligsol

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Feb 03, 2009

doctored the recipe a bit: I uses half brown sugar and half white sugar, then added a pinch of cinnamon and nutmeg. I'm soo amazed these cookies didn't crumble due to the lack of eggs! I love these cookies!

—a_rileyperson

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Jan 23, 2008

Very crispy and buttery,, the dough was a crumbly buttery mix but the cookies baked perfectly in 10 minutes. I added some white chocolate chips on 2nd batch which added some flavor. These would probably be good with some raisins and peanut butter. These cookies came right off of the sheet (no pam needed!!)

—kyclchik

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Oct 25, 2010

I was looking for a change from my old stand by oatmeal cookie recipe so decided to try this one. I learned that I do not like the addtition of butterscotch chips in an oatmeal cookie. I think that is definitely a personal preference, but as it is such an important part of this recipe, it factors in my review. I also thought these were a little heavy on the butter as they were rather oily and flat.

—Happybaker

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Aug 29, 2002

My kids loved them!

—APRIL WOMAN

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Apr 01, 2009

I liked these cookies but the recipe didn't quiet work how I thought a cookie recipe should. Next time I will let the batter completely cool before backing. (I got giant flat cookies with the warm batter). Reduce the amount of butter to about 1/2 cup (they were very oily) and play around with adding on egg and some more flour. Despite their flat greasy texture they were very tasty. I did however add 1 tsp. Vanilla, cinnamon and allspice.

—kharveycook

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Nutrition

Calories
128 kcal
6%

Carbohydrates
15.5 g
5%

Cholesterol
12 mg
4%

Fat
6.6 g
10%

Fiber
0.7 g
3%

Protein
1.2 g
2%

Sodium
62 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Butterscotch Oatmeal Cookies II

Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories: 128
Calories from Fat: 60

% Daily Value *
Total Fat 6.6g 10 %
Saturated Fat 4.4g 22 %
Cholesterol 12mg 4 %
Sodium 62mg 2 %
Potassium 36mg 1 %
Total Carbohydrates 15.5g 5 %
Dietary Fiber 0.7g 3 %
Protein 1.2g 2 %
Sugars 8.7g
Vitamin A 3 %
Vitamin C 0 %
Calcium < 1 %
Iron 4 %
** Thiamin 7 %
Niacin 4 %
** Vitamin B6 < 1 %
** Magnesium 3 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.