A simple, yet delicious butterscotch flavored oatmeal cookie.

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Recipe Summary

Servings:
30
Yield:
5 dozen
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a small saucepan, melt butterscotch chips and butter over low heat, stirring occasionally. Remove from heat. In a medium bowl, stir together the boiling water and baking soda. Stir in the melted mixture, then stir in the flour, quick oats, sugar and salt. Mix until everything is well blended.

  • Drop dough by teaspoonfuls onto unprepared cookie sheets. Bake for 10 minutes in the preheated oven. Cookies will be very crisp. Remove to cool on wire racks.

Nutrition Facts

128 calories; protein 1.2g 2% DV; carbohydrates 15.5g 5% DV; fat 6.6g 10% DV; cholesterol 12.2mg 4% DV; sodium 49.1mg 2% DV. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/02/2008
Never in my life have I made a better cookie! Thank you so much for ths recipe! When I saw the mix I thought I had done something wrong because it looked alittle dry to me but when they come out of the oven they look perfect. Soft flaky and tasty snack!! Read More
(13)

Most helpful critical review

Rating: 3 stars
12/21/2003
Great cookies crisp and flaky right out of the oven. They softened up the next day the kids loved em! Read More
(18)
35 Ratings
  • 5 star values: 17
  • 4 star values: 7
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 1
Rating: 3 stars
12/20/2003
Great cookies crisp and flaky right out of the oven. They softened up the next day the kids loved em! Read More
(18)
Rating: 5 stars
03/01/2008
Never in my life have I made a better cookie! Thank you so much for ths recipe! When I saw the mix I thought I had done something wrong because it looked alittle dry to me but when they come out of the oven they look perfect. Soft flaky and tasty snack!! Read More
(13)
Rating: 5 stars
12/18/2007
I had extra butterscotch chips and used the ingredient search to stumble upon this recipe. I really liked these cookies. They had a nice crispy texture with a little give to them. They were sweet but not too sweet with just a hint of the butterscotch flavor. Everyone at worked like them too and asked for the recipe. Read More
(9)
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Rating: 3 stars
01/23/2008
Very crispy and buttery the dough was a crumbly buttery mix but the cookies baked perfectly in 10 minutes. I added some white chocolate chips on 2nd batch which added some flavor. These would probably be good with some raisins and peanut butter. These cookies came right off of the sheet (no pam needed!!) Read More
(6)
Rating: 4 stars
02/03/2009
doctored the recipe a bit: I uses half brown sugar and half white sugar then added a pinch of cinnamon and nutmeg. I'm soo amazed these cookies didn't crumble due to the lack of eggs! I love these cookies! Read More
(6)
Rating: 4 stars
08/29/2002
My kids loved them! Read More
(5)
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Rating: 3 stars
10/25/2010
I was looking for a change from my old stand by oatmeal cookie recipe so decided to try this one. I learned that I do not like the addtition of butterscotch chips in an oatmeal cookie. I think that is definitely a personal preference but as it is such an important part of this recipe it factors in my review. I also thought these were a little heavy on the butter as they were rather oily and flat. Read More
(5)
Rating: 3 stars
04/01/2009
I liked these cookies but the recipe didn't quiet work how I thought a cookie recipe should. Next time I will let the batter completely cool before backing. (I got giant flat cookies with the warm batter). Reduce the amount of butter to about 1/2 cup (they were very oily) and play around with adding on egg and some more flour. Despite their flat greasy texture they were very tasty. I did however add 1 tsp. Vanilla cinnamon and allspice. Read More
(4)
Rating: 5 stars
11/09/2011
I've made these many times and they are AMAZING!! This last time I used 1/2 cup butter instead of 3/4 cup, and they didn't spread so much which is what I was hoping. I like them wafer thin as well (regular recipe), but with less butter you get a normal looking cookie with just as much crunch and butteriness, and more ease removing from baking sheets. LOVE THEM!!! Read More
(4)