Butterscotch Oatmeal Cookies

Yesterday I posted a recipe for the Grinch Who Stole Christmas cookies, and explained how they were my submission for our annual Christmas cookie competition at work.  What I failed to mention was I offered TWO cookies in the competition, and the OTHER one WON! Deemed Best Cookie was my Butterscotch Oatmeal offering.


I was honestly surprised by the victory, since I made these cookies TWO MONTHS AGO and froze them.  At least you know these do well after being in the freezer, even though I didn’t disclose that information to my competitive colleagues.  Here is the recipe for you to try:



  • 3/4 cup (1-1/2 sticks) unsalted butter or margarine, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups rolled oats
  • 1 2/3 cups butterscotch chips


  1. Heat oven to 375F.
  2. In a large bowl beat the butter or margarine, granulated sugar and brown sugar together. Add the eggs and vanilla, beating well.
  3. In a medium-size bowl, stir together the flour, baking soda, cinnamon and salt. Gradually add flour mixture to butter mixture; stir until blended. Stir in oats and butterscotch chips. Drop by tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
  4. Bake at 375 degrees for 10 minutes, until the edges begin to brown.
  5. Transfer to a wire rack to cool.

Source:  Family Circle

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