Butterscotch Oatmeal Cookies


1 c shortening                                                1/2 tsp salt

1 c white sugar                                               1/2 tsp baking soda

1 c brown sugar                                              1 tsp baking soda

2 eggs                                                               2 c oatmeal

1 tsp vanilla                                                     1 c coconut

2 c flour                                                           2 pckgs butterscotch chips

Combine the shortening, white sugar, brown sugar, eggs and vanilla. Sift together the flour, salt, baking powder and baking soda; add to creamed mixture and mix well. Add the oatmeal, coconut and butterscotch chips; mix well. Bake at 350 degrees for 10-15 minutes.

* This recipe is written exactly as it appears in “Mary’s Family Favorites”. It was submitted by Eli and Nancy A. Yoder. This is a family favorite for me, personally, as my husband loves these. Below are a few notes that I have on this recipe:

  • I use butter instead of shortening
  • I don’t use any coconut (my husband isn’t a fan)
  • I only use 1 package of butterscotch chips and that seems to suffice 🙂
  • The above picture would be the cookies baked as described (sans the coconut, obviously), and below are the cookies when made with applesauce, in place of the white and brown sugar. You would never know by looking at them! The only difference, when tasting them, is that the ones with applesauce are more chewy and tended to retain their shape (“fluffy”) better than the sugar ones. I was really pleased with how they turned out. I made them with the applesauce, by request, as a low-sugar option for a customer.


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