Have you ever made a cookie recipe that’s delicious every single time? Well, that’s how we feel about Oatmeal Butterscotchy Cookies. It’s pretty hard to top them, unless, of course, you add dark chocolate chips, Heath bits, and butter cream frosting to the recipe! The recipe instructs to cook until lightly browned and completely cool to frost. However, since you know we like ’em gooey, we bake for less time and frost right away. YUM!
Oatmeal Butterscotchy Cookies
- 3/4 cup Butter Flavored Crisco Shortening
- 1 1/4 cups firmly packed light brown sugar
- 1 egg
- 1/3 cup milk
- 1 1/2 teaspoons vanilla
- 3 cups quick oats, uncooked
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butterscotch chips
- 1 cup dark chocolate chips
- 1 cup Heath bits
- butter cream frosting
Preheat oven to 350 degrees.
Combine Butter Flavored Crisco, brown sugar, egg, milk, and vanilla in a large bowl. Beat at medium speed until well blended. Combine oats, flour, baking soda, and salt. Mix into creamed mixture at low speed until blended. Stir in butterscotch chips, dark chocolate chips, and Heath bits. Drop rounded tablespoons of dough 2 inches apart onto greased baking sheet.
Bake from 10-12 minutes or until lightly browned. Cool 2 minutes on baking sheet. Allow to cool on wire rack before topping with butter cream frosting.
Makes about 2- 2 1/2 dozen cookies.
*adapted from the Butter Flavored Crisco Oatmeal Chewy Cookie Recipe