Crispy Butterscotch Oatmeal Cookies

These crispy butterscotch oatmeal cookies with a nutty texture are delicious. A new favorite!

If you open my baking cabinet you often have to be prepared to catch a falling ingredient. I tend to create too much of a stockpile of bags of morsels. Especially, around the holidays. I have bags and bags of various sizes and flavors so that I am ready to whip up any recipe when the mood strikes. Butterscotch morsels are no exception and I have been wanting to make something with them to help clear out space in the baking cabinet. You know, to make room for other baking ingredients. 🙂

I love to find a new cookie recipe that I know I will use again and again. These crispy oatmeal cookies are just that. This recipe is from a church cookbook from my hometown. I love those cookbooks because they hold personal connections with them. I love flipping through them and recognizing a name and knowing that person is probably sharing on the their favorite recipes.

I used my ninja to grind the pecans and that provides a great texture and the butterscotch morsels are optional but I highly recommend them.

Crispy Butterscotch Oatmeal Cookies

2014-02-17 07:00:37

Save Recipe

Ingredients

1 Cup Crisco
1 Cup brown sugar
1/2 Cup sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 cup flour
3 cup quick cooking oats
1 cup ground pecans, or walnuts
Optional: 1 cup raisins, chocolate chips, butterscotch chips or dried cranberries

Instructions

Preheat oven to 375 degrees.
In a medium bowl combine flour and baking soda.
Grind nuts in food processor.
With mixer on medium speed, cream Crisco with sugars until fluffy.
Add eggs on at a time and mix until blended.
Scrape the sides of the bowl.
Add vanilla and mix together.
Slowly add the flour mixture to the sugar mix. About 1/4 cup at a time. Mixing on low after each addition.
Spoon rounded tablespoons onto cookie sheets or roll into balls, then flatten. Bake for 8 to 10 minutes. Let cool 2 minutes before transferring to cooling racks.

Notes