Oatmeal-Butterscotch Cookies
There’s something special about baking a recipe that has been passed down through the generations. This recipe for Oatmeal-Butterscotch Cookies belonged to my maternal great-grandmother, Helen Nelson.
Despite the name, these cookies don’t actually contain butterscotch chips. Instead, their butterscotch flavor comes naturally from the ample amount of brown sugar combined with butter and shortening. I’ve adapted the original recipe slightly—as you can see from the original recipe image, it was written to make 100 cookies!
Oatmeal Butterscotch Cookies
Ingredients
2 cups packed brown sugar
1/2 cup shortening
1/2 cup butter, softened
2 large eggs
2 teaspoons vanilla extract
2 cups old-fashioned rolled oats
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 cup shredded coconut
½ cup chopped nuts (I used pecans)
Instructions
Preheat the oven to 350°F. Line baking sheets with parchment paper.
In a large mixing bowl, beat the brown sugar, softened butter and shortening together until well combined and creamy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture and mix just until combined.
Stir in the oats, coconut, and chopped nuts until evenly distributed throughout the dough.
Scoop the dough into 2-tablespoon portions and place about 2 inches apart on the baking sheets.
Using the bottom of a glass, gently flatten each cookie. If the dough sticks to the glass, press the cookies with a piece of parchment paper between the dough and glass.
Bake for 11–12 minutes, or until the edges are lightly browned and the centers appear set.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Makes 40-45 cookies
