Reviewed: Dec. 30, 2012

These cookies came out absolutely delicious! I followed the recipe exactly as written, including adding the coconut. They were chewy and crispy. This is a keeper!!

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Reviewer:

LISAKL

Reviewed: Dec. 23, 2012

Followed this to the T..so good.

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Reviewer:

msmindyf

Reviewed: Dec. 11, 2012

These cookies were delicious!! I added walnuts and chocolate candy pieces, and a little extra egg. My one really useful piece of advice: USE PARCHMENT PAPER. I tried greased cookie sheets, and ungreased, and both times the cookies fell apart upon removing. Parchment paper works wonders.

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Reviewer:

LovesBoma

Cooking Level: Intermediate

Reviewed: Jun. 10, 2012

I'm usually not the greatest fan of butterscotch, however my husband is. I made these to send to him while he was away for training and couldn't stop eating them myself! They are sooo good!

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Reviewer:

lehaak

Reviewed: May 31, 2012

Sweet, chewy and delicious.I made half with and half without coconut. I thought both were equally good, but family&friends said they preferred the ones with the coconut. I used the whole bag of chips and it wasn't too many.Great, but I will keep looking for a recipe that uses less butter.

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Reviewer:

somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

Reviewed: Mar. 7, 2012

These were great after modifications, but as directed, they were a three. I made one batch as called for, but they fell apart. I added an egg to the next batch and used white chocolate chips. I also changed the cinnamon to 1 Tblsp. They held together much better and resulted in a tender cookie with a crunchy outer crust. Yummy. With modifications, a four plus.

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Reviewer:

kraley

Cooking Level: Expert

Reviewed: Mar. 3, 2012

Wow! I almost never have time to leave a review, but just HAD to with these! The cinnamon/nutmeg and the coconut made this the best recipe for butterscotch chip cookies I've ever tasted! They also didn't fall the first time like so many cookie recipes that I make at such high altitude. I usually bake a few cookies and then make some changes for the altitude, but these were perfectly raised and lightly browned on the top! I had run out of brown sugar so I almost didn't make the cookies, but used all white and added a TBLS of dark honey. I also only had 1 cup of butter (okay, so my cupboards are bare!) and I like a few less oats, so I put in 1/2 cup less oats and added a 1/2 cup flour instead. Perfect!

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Reviewer:

Fooonthehill

Reviewed: Jan. 10, 2012

This recipe tasted great but in the future I think it needs a little extra butter. I ran out of butter so I substituted applesauce and it worked out, it just needed a lil extra. I left out the white sugar completely and it is still a fantastic recipe! I love that it still tastes great without the extra calories. I will definitely make these again!

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Reviewer:

lavender

Reviewed: Jan. 7, 2012

I make this but use half butterscotch and half chocolate chips plus nuts.

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Reviewer:

Dana

Reviewed: Jan. 6, 2012

These are really wonderful cookies. I go to the Quaker Oats website and hunt out recipes. These are terrific! I cook them on the softer side and make sure to keep them wrapped up to they don't dry out - although with lots of kids buzzing around here, they don't last long!

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8 users found this review helpful