Friday, May 11, 2012

Butterscotch Oatmeal Cookies

1 cup butter' softened                                                      1/3 cup buttermilk
6 tablespoon butter-flavored shortening                             2 teaspoons vanilla extract
1-2/3 cups packed brown sugar                                        3 cups quick-cooking oats
2/3 cup sugar                                                                   2- 1/2 cups plus 2 tablespoons flour
3 eggs                                                                              1- 1/2 teaspoons baking soda
1- 1/4 teaspoon salt.                                                           3/4 cup butterscotch chips
                                                                                        1/2 cup pecans

In a very large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla.

Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the chips and pecans.

Drop by rounded tablespoons 3 in. apart onto ungreased baking sheets. Bake at 375 degrees for 10-20 minutes or until golden brown. Remove to wire racks.                                                            
 It makes a big batch, so I  cook half then freeze the other half for a later time.
This recipe comes from Taste of Home Cookie book. My family rated these as one of their favorites.


  1. Those look so yummy!
    Thanks so much for sharing this recipe, Michelle!

  2. They look delish . Thanks for sharing the recipe . Have a good weekend !

  3. Oh, you are SO evil! These look absolutely delicious. What am I going to do? My sister in law just dropped about 50 lbs. Now I have to as well, and what do I find . . . these!

  4. Sorry Kathy, they don't come sugar free.

  5. I never think of using butterscotch chips in cookies!! Thanks for this recipe!! :)