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  • jcatechi

Butterscotch Oatmeal Raisin Cookies

Updated: Dec 22, 2022


1 stick of butter, browned then cooled to room temp.

100G crisco

5.4 oz cup packed brown sugar

5.4 oz cup granulated sugar

2 eggs + 1 yolk

1 teaspoon vanilla

170g flour

1 teaspoon baking soda

1 heaping teaspoon cinnamon

1 heaping teaspoon salt

3 cups old fashioned oats, uncooked

165g raisins

1 cup Toll House butterscotch morsels

Preheat your oven to 375 degrees. In a mixing bowl (I use kitchen aid mixer), add butter, crisco, brown sugar and granulated sugar. Beat together until creamy. Add eggs (1 at a time until each is incorporated) and vanilla. Beat together. In another bowl, add flour, baking soda , cinnamon and salt. Whisk together. Slowly add this to butter, sugar mixture. Mix together. Then add the oats and continue mixing on low. Add raisins and butterscotch morsels.

Scoop using a #40 (2tbs) cookie scoop 2 inches apart, onto an ungreased cookie sheet.

Bake in the oven for 10-13 minutes (It depends on your oven) or until light golden brown.

Cookies may look a tiny bit underdone in the center but they will continue cooking. Leave on pan for 1 minute then transfer to wire rack to cool completely.

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