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Oatmeal Butterscotch Cookies

Buttery and sweet make the perfect combination. HERSHEY'S Kitchens Butterscotch Chips combine with brown sugar and cinnamon in this oatmeal cookie recipe.

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 18  Minutes

Ingredients

  Amount Per Serving % DV *
Calories130
Calories from Fat50
Total Fat6 g9% DV
Saturated Fat4 g20% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium85 mg4% DV
Total Carbohydrates17 g6% DV
Dietary Fiber1.0 g4% DV
Sugars6 g
Protein2 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron2% DV
  Amount Per Serving % DV *
Calories130
Calories from Fat50
Total Fat6 g9% DV
Saturated Fat4 g20% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium85 mg4% DV
Total Carbohydrates17 g6% DV
Dietary Fiber1.0 g4% DV
Sugars6 g
Protein2 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron2% DV
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup butter or margarine (1-1/2 sticks) , softened
  • 3/4 cup granulated sugar
  • 1-3/4 cups HERSHEY'S Butterscotch Chips (11-oz. pkg.)
  • 3 cups quick-cooking or regular rolled oats , uncooked
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1-1/4 cups all-purpose flour
  • 2 eggs
  • 3/4 cup light brown sugar packed
  • 1 teaspoon vanilla extract

Directions

  • 1. Heat oven to 375°F.
  • 2. Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well.
  • 3. Combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well. Drop by heaping teaspoons onto ungreased cookie sheet.
  • 4. Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.

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