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
- 1 Cup Crisco
- 1 Cup brown sugar
- ½ 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 ¼ 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.