Thursday, April 14, 2011

Oatmeal Scotchies

I recently saw an episode of Paula Deen's Best Dishes on the Food Network. This looked like a great recipe to use up my bag of butterscotch chips as well as satisfy my hunger for an oatmeal cookie. As you know, butterscotch is sometimes too sweet for me (hard to believe, I know!), but this cookie was just right. The 2 1/2 cups of oats and the pecans balanced the sweetness of the butterscotch. 


1 cup soft butter
1 cup packed brown sugar
1/2 cup granulated sugar
2 medium eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups rolled oats
1 cup butterscotch chips
3/4 cup chopped pecans

Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Cream butter, brown sugar, granulated sugar, eggs and vanilla together. Stir in flour, baking soda and salt. Add remaining ingredients and mix well. 

Scoop rounded tablespoonfuls of dough onto the cookie sheets. Bake for approximately 20 to 25 minutes. Cool on baking sheet completely.

Yields 3 dozen cookies.


  1. I bought the ingredients to make this recipe... alas, I have been bad. No cookies have come out of my oven in a while.
    *kisses* HH

  2. I was just thinking earlier if pecans and butterscotch would be a good combination. This looks like the perfect recipe.

  3. I finally made them and they were yum!