OATMEAL COOKIES WITH BUTTERSCOTCH AND CRANBERRIES
Oatmeal cookies get an upgrade with the addition of butterscotch and cranberries
Provided by Food Network Kitchen
Time 1h35m
Yield about 2 dozen cookies
Number Of Ingredients 12
Steps:
- Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl on medium-high speed until fluffy. Add the vanilla and egg and beat to combine.
- Whisk the flour, oats, baking soda, cinnamon and salt together in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the butterscotch chips and cranberries.
- Line 2 baking sheets with parchment. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2-inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
- Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
BUTTERSCOTCH OATMEAL COOKIES
With a cookie-loving husband and seven kids, one batch of cookies doesn't last long here! When I make this colossal recipe, I divide it into thirds and make three different types to please everyone. One with chocolate chips and nuts, another with raisins and one with butterscotch chips. Everyone is happy! -Lisa Cooper, Paris, Texas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6-3/4 dozen.
Number Of Ingredients 13
Steps:
- 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; gradually add to creamed mixture and mix well. Stir in chips and pecans., Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks.
Nutrition Facts :
OATMEAL BUTTERSCOTCH COOKIES
Everyone deserves a sweet break, and these creamy, light, and chewy oatmeal butterscotch chip cookies are the perfect recipe. We've made it easy with a delicious secret shortcut - a box of Betty Crocker™ Super Moist™ yellow cake mix! We love using cake mix to make oatmeal butterscotch chip cookies consistently delicious and easy. While the butterscotch chips are the star of these cookies, the cinnamon and walnuts add a little extra flavor and crunch. Turn these cookies into an indulgent dessert by adding ice cream and drizzling it all with decadent caramel syrup.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 48
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, beat butter, sugar, cinnamon and egg with electric mixer on medium speed until creamy. Stir in cake mix and oats until blended. Stir in butterscotch chips and walnuts.
- On ungreased cookie sheets, drop dough by rounded teaspoonfuls about 2 inches apart. Flatten dough slightly with fingers.
- Bake 10 to 12 minutes or until light brown. Immediately remove from cookie sheets to cooling racks. Store covered.
Nutrition Facts : Calories 120, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 7 g, TransFat 0 g
OATMEAL BUTTERSCOTCH CHIP COOKIES
These cookies are a favorite! They're one of those crispy on the outside, chewy on the inside, type of cookie, and I think you'll love how they turn out! The recipe came from our community cookbook.
Provided by Lindas Kitch
Categories Dessert
Time 10m
Yield 28 3-inch cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In a medium mixing bowl, mix together the ingredients in the order listed. Start by creaming the shortening with the sugars, then add the vanilla; mix well.
- Add the beaten eggs; mix well; set aside.
- In a separate mixing bowl, thoroughly combine the flour, soda, and salt. Add the flour mixture, all at once, to the shortening-sugar mixture; mix well.
- Add the oats and the butterscotch chips all at one time; mix well.
- Grease (with vegetable shortening) a large 16-inch by 12-inch baking sheet.
- Shape dough into golf ball-size balls, spacing 2 inches apart. Place 12 dough balls on the cookie sheet.
- Bake at 350 degrees for 10 to 12 minutes. In my oven, the cookies are generally done baking in 11 minutes. Allow cookies to sit on the baking sheet 1 minute before removing them to a wire rack to cool completely.
Nutrition Facts : Calories 210.9, Fat 9.9, SaturatedFat 3.8, Cholesterol 13.3, Sodium 141.3, Carbohydrate 28.9, Fiber 0.8, Sugar 18.9, Protein 2.2
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4.7/5 (72)Category Dessert
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until combined and creamy, about 2 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the oats and butterscotch morsels. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
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Servings 48Total Time 1 hr 30 minsCategory Tags
- Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well.
- Combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well. Drop by heaping teaspoons onto ungreased cookie sheet.
- Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
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