Crispy Butterscotch Oatmeal Cookies

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

butterscotchoatmealcookiesIf 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. 🙂

oatmealcookiesI 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. 

crispyoatmealcookiesI 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


  • 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


  • 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.


The baking time will vary depending on your oven and how crispy you want the cookies. I recommend anywhere from 8 to 12 minutes.



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