Sunday, September 11, 2016

Butterscotch Walnut Oatmeal Cookies

Oatmeal, nuts and butterscotch.
Pretty much my favorite cookies!
I used only brown sugar to highlight the extra butterscotch flavors, but you could use a combination of white and brown sugar to make up the 1 1/2 cups needed.
Also, I used the whole bag of butterscotch chips... no one wants a partial bag hanging around, now do they?  If you do, feel free to use less chips in these.
These are good travelers, in case you're thinking you'd better be taking them somewhere to share with pals!

Makes 4 dozen 2" cookies
3/4 cup butter, softened
1 1/2 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 bag butterscotch chips (about 2 1/2 cups)
1 cup walnuts, toasted & chopped

Preheat oven to 375 degrees F.
In a large bowl beat the butter and brown sugar together. Add the eggs and vanilla, beating well.

Stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in the oats, walnuts and the butterscotch chips. Drop by spoonfuls onto a cookie sheet (I used a Silpat, but parchment would work too).

Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown. Take them out before they look a 100% done and let them sit for 2-3 minutes before removing to a rack for cooling.

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