A chewy oatmeal cookie with butterscotch chips and chocolate chips. Nuts also taste good.

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • In a large bowl, cream together shortening, white sugar, and brown sugar until smooth. Beat in egg, then stir in vanilla. Combine flour and baking soda, and mix into the batter. Mix in oats and chocolate and butterscotch chips. Drop dough by teaspoonfuls onto ungreased cookie sheets.

  • Bake for 9 to 12 minutes in the preheated oven, or until the edges are toasted. Cool on wire racks.

Nutrition Facts

163 calories; 7.8 g total fat; 5 mg cholesterol; 45 mg sodium. 22 g carbohydrates; 1.6 g protein; Full Nutrition

Reviews (56)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/18/2006
good recipe but needed modifications. I added one stick of butter instead of the shortening (who needs hydrogenation) less than 1/4 cup milk 1/4 tsp salt 1 extra egg less butterscotch than it said I added a handful of raisins and finally instead of 3 cups oats I used about 2 3/4 cups. The result: absolutely the best oatmeal cookie ever!! Read More
(62)

Most helpful critical review

Rating: 3 stars
01/29/2003
Recipe said chewy and I thought they were kind of dry myself. They seemed to crumble when you'd take them off the cookie sheet after they cooled. They fell apart way too easily. Read More
(12)
76 Ratings
  • 5 star values: 27
  • 4 star values: 24
  • 3 star values: 17
  • 2 star values: 6
  • 1 star values: 2
Rating: 4 stars
04/18/2006
good recipe but needed modifications. I added one stick of butter instead of the shortening (who needs hydrogenation) less than 1/4 cup milk 1/4 tsp salt 1 extra egg less butterscotch than it said I added a handful of raisins and finally instead of 3 cups oats I used about 2 3/4 cups. The result: absolutely the best oatmeal cookie ever!! Read More
(62)
Rating: 4 stars
04/18/2006
good recipe but needed modifications. I added one stick of butter instead of the shortening (who needs hydrogenation) less than 1/4 cup milk 1/4 tsp salt 1 extra egg less butterscotch than it said I added a handful of raisins and finally instead of 3 cups oats I used about 2 3/4 cups. The result: absolutely the best oatmeal cookie ever!! Read More
(62)
Rating: 5 stars
01/25/2004
These didn't want to hold together very well but the flavor was good. I made a second batch adding a second egg and 1 cup of butter rather than shortening. To make them special for my coffee-loving friends I added 1 cup cappucino chips along with the chocolate chips. Yummy! These are really really good with the modifications. Read More
(34)
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Rating: 4 stars
11/12/2003
This was a good cookie but I found it kind of dry. I baked it for 11 minutes which may have been too long. Also I used 2 1/2 cups of oats rather than 3 and I think next time I'll only use 2. Read More
(18)
Rating: 5 stars
03/01/2003
I love these cookies and so does my family! Instead of 1 c I used 2/3 C of chocolate chips and 2/3 c of butterschotch chips and there were still more than enough. I think next time I'll reduce the measurement of each to 1/2 c. Thanks for a great cookie recipe. Read More
(14)
Rating: 3 stars
01/29/2003
Recipe said chewy and I thought they were kind of dry myself. They seemed to crumble when you'd take them off the cookie sheet after they cooled. They fell apart way too easily. Read More
(12)
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Rating: 2 stars
01/25/2004
Too dry too crumbly too sweet! Read More
(10)
Rating: 4 stars
08/06/2003
crumbly when taken off pans when cool! but were very yummy to my kids! and husband enjoyed them too! Corrine Read More
(8)
Rating: 5 stars
01/29/2003
Thank you so much for posting this recipe. My grandmother used to make these and I haven't been able to find a recipe for them. Now I can make them for my children. Thank you sooooo much! Read More
(7)
Rating: 5 stars
01/29/2003
Delicious!! Read More
(5)