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Moist Oatmeal-Butterscotch Cookies

Makes about 5 Dozen

1 1/4 cups All-purpose flour
1 tsp. Baking soda
1/2 tsp. Salt
1/2 tsp. Cinnamon
1 Stick of butter, softened
1/2 cup Applesauce
1 cup Packed brown sugar
1/2 cup Granulated sugar
2 Eggs, beaten
1 tsp. Vanilla extract
3 cups Oats
11 oz. Package of butterscotch chips

Preheat the oven to 375º.

In a medium size mixing bowl, sift together the flour, baking soda, salt, and cinnamon. Stir the ingredients together.

In a large mixing bowl, cream the butter, brown sugar and granulated sugar. Add the applesauce, and mix well. Add the eggs, and stir until creamy. Add the vanilla, and mix well. Slowly stir in the flour mixture. Gently stir in the oats and butterscotch chips.

Drop the dough by rounded teaspoon onto an ungreased,  preferrably non-stick, cookie sheet. Bake for 8 to 11 minutes or until golden brown. Let them stand for approximately two minutes before moving them to a wire rack to cool.

Tips

  • It tends to be easier to mix the batter for oatmeal cookies. (This recipe not only creates a moist delicious cookie, but it has half the fat of the traditional recipe that calls for two sticks of butter. Instead, we use applesauce, which works well with oatmeal.)

 

This is an original recipe that may not be used commercially without the consent of the owners of jonrachel.com

Copyright © 2005 Rachel L Gardner
Last Modified: Wednesday, April 07, 2010
Send mail to rachel@jonrachel.com with questions or comments about this web site.