Oatmeal delectables

susan gladden


My story started several years ago while perfecting a basic oatmeal cookie recipe and putting my own spin on them. One day while baking these cookies for a funeral I realized that I only put in half the flour. The cookies came out thin, crispy with a melt in your mouth consistency. I received phone calls after the funeral requesting the recipe. My family, friends and coworkers love these cookies because of the intense flavor of the ingredients and the melt in your mouth quality. I am honored to share the recipe.


★★★★★ 2 votes

5-6 dozen medium cookies
40 Min


  • 1 c
    softened butter
  • 1 c
    brown sugar, light
  • 1 c
  • 2 large
  • 2 Tbsp
    whole milk
  • 2 tsp
    vanilla extract
  • 1 c
    all purpose flour
  • 1 tsp
    baking powder
  • 1 tsp
  • 1 tsp
    baking soda
  • 2 1/2 c
    oats, uncooked
  • 1 1/2 c
    pecans chopped
  • 2 c
    semi-sweet chocolate chips
  • 1 c
    butterscotch chips
  • 1 c
    heath english toffee bits

How to Make Oatmeal delectables


  1. Line a cookie sheet with parchment paper, Preheat oven to 350 degrees.
    In a large mixing bowl, cream together the butter and sugars until mixture is light in color. Beat in the milk and vanilla extract, then beat in the eggs one at a time.
  2. In a medium bowl mix the flour, salt, baking soda and baking powder. Either with the mixer on low speed or by hand gradually add the flour into the butter/sugar mixture untill just incorporated.
    By hand stir in the oats,pecans, heath bits,chocolate chips and butterscotch chips. Mixture is very thick and I will occasionally use hands to mix.
  3. Using a medium cookie scoop,drop 2-inch balls of dough onto cookie sheet about 2 inches apart. Bake at 350 for 12 minutes. Let cool 3-5 minutes before transfering to wire rack to cool completely.
    *when cookies come out of the oven they may look undercooked but will crisp up and brown while cooling.

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