butterscotch oatmeal cookies

Name: Butterscotch Oatmeal Cookies
Cook time: 10 min
Yield: 36
Cuisine: American
Ingredients: 1 1/4 cup(s) all purpose flour; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) baking soda; 1/2 cup(s) butterscotch chips; 1/2 cup(s) packed brown sugar; 1/2 cup(s) butter, softened; 1/4 cup(s) sugar; 1 - egg; 1 teaspoon(s) vanilla; 3/4 cup(s) old fashioned oats; 1/2 cup(s) shredded coconut; 1/2 cup(s) chopped pecans; - pecan halves (about 36)

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From a cookbook.

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yield 36 serving(s)

cook time 10 Min

method Bake

Ingredients For butterscotch oatmeal cookies

1 1/4 c

all purpose flour
1/2 tsp

salt
1/2 tsp

baking soda
1/2 c

butterscotch chips
1/2 c

packed brown sugar
1/2 c

butter, softened
1/4 c

sugar
1

egg
1 tsp

vanilla
3/4 c

old fashioned oats
1/2 c

shredded coconut
1/2 c

chopped pecans
pecan halves (about 36)

How To Make butterscotch oatmeal cookies

1
Preheat oven to 350. Lightly grease or line cookie sheets with parchment paper. Whisk flour, salt, and baking soda in medium bowl. Place butterscotch chips in small microwavable bowl. Microwave on HIGH 1 minute; stir. Microwave at additional 30 second intervals until melted and smooth.

2
Beat brown sugar, butter, and sugar in large bowl with electric mixer at medium speed until light and fluffy. Add melted butterscotch chips, egg, and vanilla; beat until well blended. Add flour mixture; beat until just blended. Stir in oats, coconut, and chopped pecans.
3
Shape dough by level tablespoonfuls into balls; place 2 inches apart on prepared cookie sheets. Press 1 pecan half into center of each ball. Bake 10 minutes or until edges are lightly browned. Cool on cookie sheets 1 minute. Remove to wire racks; cool completely.
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