Oatmeal Butterscotch Cookies Recipe

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Most Helpful Positive Review

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!

—naples34102

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Most Helpful Critical Review

Feb 07, 2012

This recipe is verbatim the same recipe from the Nestle bag. Having said that, I usually have to increase the butter for the "bag" recipes. I increased butter to 1 cup, and baked a test batch. They spread a little more than I like, so I added a tablespoon of flour, and insted of dropping them on the cookie sheet, I rolled the dough into 1" balls. The rest of them came out perfect!

—ang_nm26

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469 Ratings

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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! :-)

—Becky

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Feb 22, 2007

These cookies are scrumptious! I can remember my mom making these for me when I was younger and we called them "Oatmeal Scotties" - I did make a few changes in the cooking temperature. I lowered the baking temperature to 350 degrees, and baked for 8 minutes. I lined the cookie sheet w/ parchment, and after I had baked the cookies, I let them cool for about 5 minutes, and had no problem w/ the cookies sticking to the pan, or breaking, etc., They were very soft, and not brittle...great recipe!

—Blondeprincess

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Mar 05, 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!

—CookinCrazy

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Feb 28, 2007

These cookies taste great, just as I remember as a kid. However, my cookies spread significantly and were very thin and lacy. I prefer a somewhat thicker cookie, and after adding extra four to the remaining dough, had the perfect oatmel butterscotch cookie. I would strongly suggest adding an additional 1/2 cup of flour to the batter for thicker cookies that don't spread too much.

—JOSEPHINE

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Jun 02, 2006

These are good, but they're PERFECT if you only bake them 6.5-7 minutes. Nice and chewy and just PERFECT. These are now my trademark cookies.

—Shannon M.

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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.

—AJ18

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Nutrition

Calories
119 kcal
6%

Carbohydrates
16.2 g
5%

Cholesterol
16 mg
5%

Fat
5.1 g
8%

Fiber
0.6 g
2%

Protein
1.3 g
3%

Sodium
81 mg
3%

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

Nutritional Information

Oatmeal Butterscotch Cookies

Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories: 119
Calories from Fat: 46

% Daily Value *
Total Fat 5.1g 8 %
Saturated Fat 3.4g 17 %
Cholesterol 16mg 5 %
Sodium 81mg 3 %
Potassium 41mg 1 %
Total Carbohydrates 16.2g 5 %
Dietary Fiber 0.6g 2 %
Protein 1.3g 3 %
Sugars 10.3g
Vitamin A 2 %
Vitamin C < 1 %
Calcium 1 %
Iron 4 %
** Thiamin 6 %
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.