Oatmeal Butterscotch Cookies
Preheat oven to 375°F. Spray a large baking sheet(s) with cooking spray. 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.)
Ingredients
- 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
Method
Preheat oven to 375°F. Spray a large baking sheet(s) with cooking spray.
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.)
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.
