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Oatmeal Butterscotch Cookies

Oatmeal Butterscotch Cookies




2 dozen cookies


10 minutes


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  • 1-1/4 cups old-fashioned oats
  • 1 cup all-purpose flour
  • 1/2 cup dark brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup butter OR margarine, very soft
  • 1/4 cup Crown® Lily White® Corn Syrup
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 3/4 cup chopped pecans
  • 1 cup butterscotch chips



  1. Preheat oven to 375°F. Spray a large baking sheet(s) with cooking spray.
  2. Combine oats, flour, brown sugar, baking soda, cinnamon and salt in a large bowl; set aside. Beat butter, corn syrup, egg and vanilla in a small bowl until thoroughly combined. Add to flour mixture; stir until blended. Stir in nuts and butterscotch chips. (Dough will be stiff.)
  3. Drop dough by level tablespoons onto prepared baking sheets. Bake 7 to 10 minutes or until edges are lightly browned. Cool on baking sheet 1 minute; remove to cool on wire racks.

Recipe provided courtesy of Fisher Nut Company. Fisher® is a registered trademark of John B. Sanfilippo & Son, Inc., and is not affiliated with ACH Food Companies, Inc.


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