Oatmeal Butterscotch Cookies Recipe

Oatmeal Butterscotch Cookies Recipe

Just a touch of cinnamon gives these crunchy and buttery cookies a surprising hint of spice.



3/4 cupbutter or margarine, softened (175 mL)
3/4 cupgranulated sugar (175 mL)
3/4 cuppacked light brown sugar (175 mL)
2 eggs (2)
1 tspvanilla extract (5 mL)
1 1/4 cupsall-purpose flour (300 mL)
1 tspbaking soda (5 mL)
1/2 tspground cinnamon (2 mL)
1/2 tspsalt (2 mL)
3 cupsdry quick-cooking or regular rolled oats (750 mL)
1 3/4 cupsCHIPITS Butterscotch Chips (425 mL)


    1. Preheat oven to 375°F (190°C).

    2. Beat butter with granulated sugar and brown sugar in a large bowl until well blended. Add eggs and vanilla; beat well.

    3. Combine flour with baking soda, cinnamon and salt; gradually add to butter mixture, beating until well combined. Stir in oats and butterscotch chips; mix well. Drop by heaping teaspoons onto ungreased baking sheets.

    4. Bake for 8 to 10 minutes or until golden brown. Cool slightly; transfer to a rack and cool completely.

    Makes about 4 dozen cookies.
Top 5 HERSHEY'S CHIPITS Cookie Recipes

Top 5 HERSHEY'S CHIPITS Cookie Recipes

There's nothing better than a warm cookie fresh from the oven. Can you guess our most popular cookie recipe?

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