Butterscotch Oatmeal Cookies

“It's amazing that such a simple recipe can provoke such a wild reception! After taking these to a family gathering, it was the MEN who went over-the-top nuts! After writing the recipe out three times, I thought it would be easier to post it! (This is modified from a 'Magnolia' recipe.)”
READY IN:
45mins
SERVES:
30
YIELD:
60 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter with applesauce; then cream with sugars til smooth.
  2. Add egg and vanilla; beat well.
  3. Combine flour, soda, salt, and cinnamon. Add to creamed mixture.
  4. Mix in oats and chips.
  5. I used my 2-tsp scoop, slightly overloaded, and dropped on parchment a few inches apart.
  6. Bake @ 350 degrees -- 11-13 minutes. I watched for a few bumpy tips to begin to turn golden, the edges just beginning to turn, too. 12 minutes was perfect in my oven.
  7. Cool 5 minutes on cookie sheet. Move to rack to cool completely.
  8. Original recipe says yield is 36 but I got 60 doing it my way! They were perfect for little hands! (And the big hands felt less guilt reaching for a second -- and a third -- !).

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