Butterscotch oatmeal cookies from Baking by Flavor: A Collection of Over 250 Luscious Desserts Arranged by Flavor--From Chocolate and Vanilla to Lemon and Buttercrunch (page 244) by Lisa Yockelson

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Notes about this recipe

  • ashallen on September 15, 2019

    These are great cookies - the coconut, oat, walnut, and butterscotch flavors work really well together. They spread quite a bit during baking, but still had really nice chewiness which persisted well into at least the next day (at which point they disappeared...so they might have been able to stay chewy longer than a day!). I find them to be quite sweet when using the full 2 cups of butterscotch chips and prefer using ~1.25-1.5 cups.

  • jzanger on January 13, 2011

    Great flavor, especially when I substituted 1/8 tsp. ground ginger for the allspice. Next time, I would refrigerate the dough for a few hours and I would add a bit more oatmeal to the batter.

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