Oatmeal Butterscotch Chip Cookies

Name: Oatmeal Butterscotch Chip Cookies
Cook time: 10 min
Total time: 10 min
Yield: 28 3-inch cookies
Ingredients: 236.59 ml vegetable shortening; 236.59 ml granulated sugar; 236.59 ml light brown sugar, firmly packed down; 4.92 ml pure vanilla extract; 2 large eggs, beaten; 414.03 ml unbleached all-purpose flour; 4.92 ml baking soda; 4.92 ml salt; 473.18 ml old fashioned oats, uncooked; 170.09 g package butterscotch chips (1 cup)

Submitted by Lindas Kitch

"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."

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photo by Elfweaver

Ready In:: 10mins
Ingredients:: 10
Yields:: 28 3-inch cookies

ingredients

236.59 ml vegetable shortening
236.59 ml granulated sugar
236.59 ml light brown sugar, firmly packed down
4.92 ml pure vanilla extract
2 large eggs, beaten
414.03 ml unbleached all-purpose flour
4.92 ml baking soda
4.92 ml salt
473.18 ml old fashioned oats, uncooked
170.09 g package butterscotch chips (1 cup)

directions

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.

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Reviews

Absolutely delicious, crisp on the outside, chewy on the inside, just as described -- this one is a keeper! The only change I made was to use the whole bag of butterscotch chips. Also baked them on parchment paper instead of greasing the sheet, came off fine. Thanks for a great recipe!

Elfweaver
I love that crisp but soft taste and the butterscotch was like a plesant little present inside

GingerlyJ
Just as you said crisp on the outside and chewy on the inside. yummy!!!!!!

Granny Chef