Butterscotch Oatmeal Cookies Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 24, 2013
Crisp and delicious! I added a banana to keep them together more, which made a rounder, fuller cookie, instead of ones that spread a bit thinner like the photo. I also did 1/2 butterscotch chips and 1/2 white chocolate. I used all 12 oz, although I agree with Joey Joan (previous reviewer) that you don't need all 12 oz.
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Reviewed: May 7, 2013
Pretty good cookie. I substituted the flax seed for wheat bran and cut the butter to 1/2 cup with 3 tablespoons vegetable oil and the sugar to 1/3 of a cup. Still very sweet. Mine didn't melt though and I ended up flatening them with a fork.
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Photo by Fleur de lys

Cooking Level: Beginning

Living In: Quebec, Quebec, Canada

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Photo by Joey Joan
Reviewed: Dec. 7, 2012
A nice crisp cookie with a very good flavor. I only used about half the amount of butterscotch chips I think 12 oz would have been way to many.
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Photo by Joey Joan

Cooking Level: Expert

Home Town: Clarkston, Michigan, USA
Living In: Hainesport, New Jersey, USA
Reviewed: Dec. 15, 2014
I LOVED these! They were rich, wholesome and filled with health! Did some changes though.. I did not have so much flax seeds so I added lightly roasted sesame seeds - grounded, reduced the quantity of sugar to just one packed cup of brown sugar and a tablespoon of White, added some white chocolate chips and also a banana as I felt that the dough extremely dry. This moistened it and added a little extra flavour! The results were awesome! 36 cookies just vanished into thin air within a matter of minutes! Thank you so very much!! - TRUPTEE
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