I am always looking for new cookie recipes because I love to make cookies. They are one of my favorite things to bake. I enjoy eating them, but many times I make them and give them away.
I recently saw a recipe for butterscotch oatmeal cookies. My husband loves oatmeal cookies and since I love to bake cookies, I knew I had to give these a try.
This recipe makes a lot. You may want to half this. I made the whole recipe and froze quite a few of them and I also sent a plate full to my husband’s office. We all thought they were great. Several of my husband’s staff members thought the combination of butterscotch and oatmeal together was really good and they had never thought of combining the two.
When I made these I divided the batter into thirds and made some with just butterscotch, some with just chocolate chips, and some with both. Personally, I liked the combination of both the butterscotch and chocolate chips, but almost everyone else preferred the ones with just the butterscotch chips. If you make a full batch of these you will have plenty of cookie dough to try several versions.
Making a big batch of cookies like this and freezing some is a great thing to do. Homemade cookies are better tasting, healthier, and cheaper than store bought cookies. I love to have homemade cookies in the freezer for when I need a quick dessert.
Butterscotch Oatmeal Cookies
- 2 cups butter, softened
- 3/4 cup shortening
- 3-1/4 cups packed brown sugar
- 1-1/4 cups sugar
- 5 eggs
- 2/3 cup buttermilk
- 4 teaspoons vanilla extract
- 6 cups quick-cooking oats
- 5-3/4 cups all-purpose flour
- 1 tablespoon baking soda
- 2-1/2 teaspoons salt
- 16 ounces of butterscotch chips, about 1 ½ packages
In a very large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla.
Combine the oats, flour, baking soda and salt and gradually add to creamed mixture and mix well. Stir in chips and drop by rounded tablespoonfuls onto baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to racks to cool.
Adapted from Taste Of Home.