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Butterscotch Oaties

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<p><a href="http://commons.wikimedia.org/wiki/File:Oatmeal_chocolate_and_butterscotch_chip_cookies,_October_2009.jpg">http://commons.wikimedia.org/wiki/File:Oatmeal_chocolate_and_butterscotch_chip_cookies,_October_2009.jpg</a></p>
Ingredients
  Flour 1 Cup (16 tbs) (Pillsbury's Best Sifted Regular Or Instant Blending)
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Milk 3⁄4 Cup (12 tbs)
  Butter 1⁄4 Cup (4 tbs) (Land O Lakes)
  Butterscotch morsels 6 Ounce (Nestles)
  Quick cooking rolled oats 2 1⁄2 Cup (40 tbs)
  Flaked coconut 1 Cup (16 tbs)
  Chopped diamond walnuts 1 Cup (16 tbs)
  Vanilla extract 1 Teaspoon
Directions

Combine flour, sugar, salt, milk and butter in 2 1/2 or 3 quart saucepan.
Bring to a boil over low heat, stirring occasionally.
Boil 3 minutes, stirring constantly.
Remove from heat.
Stir in butterscotch morsels.
Add oats, coconut, walnuts and vanilla extract; mix well.
Drop by tablespoonfuls onto lightly greased cookie sheets.
Bake at 325° for 12 to 15 minutes.
Cool 2 minutes; remove from sheets.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie

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