Butterscotch chips and pecans add flavor and crunch to homemade oatmeal cookies.
What You Need
Original recipe yields 24 servings
1/2 cup (1 stick) margarine or butter, softened
1/2 cup firmly packed light brown sugar
1-1/4 cups flour
1 cup old-fashioned or quick-cooking oats
1 tsp. CALUMET Baking Powder
1/4 cup milk
1/2 cup PLANTERS Pecan Pieces
1/2 cup butterscotch chips
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Let's Make It
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.
For best results, let hot baking sheets cool to room temperature before reusing to bake next batch of cookies.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
About 4 doz. or 24 servings, 2 cookies each
* 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.