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Butterscotch-Oatmeal Cookies

 5 Ratings
3 Comments
  • Prep Time 1 hr 5 min
  • Total Time 1 hr 20 min
  • Servings 48

Butterscotch chips impart a subtle caramel flavor that pairs perfectly with oats and nuts.

Ingredients

1
cup butter or margarine, softened
1/4
cup sugar
1
teaspoon ground cinnamon
1
egg
1
box Betty Crocker™ SuperMoist™ yellow cake mix
2
cups quick-cooking oats
1
cup butterscotch chips
1
cup chopped walnuts

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, beat butter, sugar, cinnamon and egg with electric mixer on medium speed until creamy. Stir in cake mix and oats until blended. Stir in butterscotch chips and walnuts.
  • 2 On ungreased cookie sheets, drop dough by rounded teaspoonfuls about 2 inches apart. Flatten dough slightly with fingers.
  • 3 Bake 10 to 12 minutes or until light brown. Immediately remove from cookie sheets to cooling racks. Store covered.

Expert Tips

Both old-fashioned and quick-cooking oats are whole oats that have been steamed and rolled. Because the quick-cooking variety is cut into small pieces before steaming, it gives baked goods a softer texture.

We like using butterscotch chips in these yummy cookies, but you can try making them with chocolate chips instead.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
120
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
3 1/2g
19%
Trans Fat
0g
0%
Cholesterol
15mg
5%
Sodium
95mg
4%
Total Carbohydrate
14g
5%
Dietary Fiber
0g
0%
Sugars
7g
7%
Protein
1g
1%
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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