Comida Kraft
Recipe Box

Oatmeal-Pecan Scotchies

Prep Time
15
min.
Total Time
30
min.
Servings

About 4 doz. or 24 servings, 2 cookies each

Butterscotch chips and pecans add flavor and crunch to homemade oatmeal cookies.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Preheat oven to 350°F. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in the egg. Combine flour, oats and baking powder. Add to margarine mixture alternately with the milk, beating until well blended after each addition. Stir in the pecans and butterscotch chips.
  • Drop rounded teaspoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
  • Bake 12 to 15 min. or until lightly browned. Remove to wire racks; cool completely. Store in tightly covered container at room temperature.

Cooking Know-How

For best results, let hot baking sheets cool to room temperature before reusing to bake next batch of cookies.

Servings

  • About 4 doz. or 24 servings, 2 cookies each

Nutritional Information

Serving Size About 4 doz. or 24 servings, 2 cookies each
AMOUNT PER SERVING
Calories 130
Total fat 7g
Saturated fat 2g
Cholesterol 10mg
Sodium 70mg
Carbohydrate 15g
Dietary fiber 1g
Sugars 8g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from These cookies are delicious! These cookies are delicious! They are not super sweet, but would be wonderful with coffee. When I baked them, I added 3/4 teaspoon vanilla extract, which really improved the flavor. It made 4 3/4 dozen cookies which I baked for 8 minutes to keep them soft. I plan to substitute almond extract for the vanilla extract next time I bake these, which will be very soon. They were easy to make and fabulous!
Date published: 2006-07-28
Rated 4 out of 5 by from These cookies were good and different. These cookies were good and different. They are kind of cakey, and light. I almost over baked them because it is hard to tell when they are done. I also substituted walnuts because I hate pecans and they go well too.
Date published: 2006-11-15
Rated 4 out of 5 by from This recipe was easy to make, and it was a change of pace from the same-old flavors of cookies. This recipe was easy to make, and it was a change of pace from the same-old flavors of cookies. My husband loves oatmeal, but not with chocolate chips, so this was a great recipe for him and for me. I loved it!
Date published: 2002-10-02
Rated 4 out of 5 by from The recipe didn't say what to do with the milk so I added it with the egg. The recipe didn't say what to do with the milk so I added it with the egg. I also added a little vanilla. They came out good. I actually cooked them a little longer (15 minutes) otherwise they came out raw.
Date published: 2005-12-12
Rated 5 out of 5 by from Very good. Very good. My family loves them. I took them out early so they would be very chewy. I added nuts to some, which made them less rich. I reccomend not using nuts
Date published: 2007-12-28
Rated 5 out of 5 by from oh my gosh! oh my gosh! whoever came up with this recipe, I made it for my family and they absolutly loved it! great job.!
Date published: 2004-12-03
Rated 3 out of 5 by from These are good but I found them quite dry. These are good but I found them quite dry. So I only baked them for 10 minutes and they came out great.
Date published: 2005-01-17
Rated 3 out of 5 by from These cookies are best if eaten right away, if stored for too long they lose their texture. These cookies are best if eaten right away, if stored for too long they lose their texture.
Date published: 2004-07-07
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