Cindy McCain’s Butterscotch Oatmeal Cookies is a recipe that was once submitted to the gone-but-not-forgotten Family Circle Presidential Cookie Contest. I have quite a few recipes from that old feature and they are all winners! My two favorites are this recipe and Michelle Obama’s Black & Whites.
Butterscotch Oatmeal Cookies are similar to Nestle’s Oatmeal Scotchies, but fatter, crumblier and not quite as sweet. In my opinion, they’re more attractive than Scotchies, which I love, but which usually turn out thin and chewy. The original recipe is attributed to Hershey’s Test Kitchen and calls for their butterscotch chips.
Butterscotch Oatmeal Cookies
- 3/4 cup unsalted butter, softened (1 1/2 sticks)
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt plus an extra pinch
- 3 cups rolled oats
- 1 2/3 cups butterscotch chips
- Preheat the oven to 375 degrees F. Have ready two ungreased baking sheets.
- In a large bowl beat the butter, granulated sugar and brown sugar together. Add the eggs and vanilla, beating well.
- In a medium-size bowl, stir together the flour, baking soda, cinnamon and salt. Gradually add flour mixture to butter mixture and stir by hand until blended. Stir in oats and butterscotch chips. Drop by tablespoonfuls about 2 inches apart onto baking sheets.
- Bake at 375 degrees F for 10 minutes, until the edges begin to brown. Transfer to a wire rack to cool.