1 package (6 oz.) butterscotch bits 2 tablespoons boiling water 2 cups rolled oats -- uncooked 1/2 cup sugar 3/4 cup margarine 1 teaspoon baking soda 1 cup sifted flour 1 dash salt Preheat oven to 350 degrees. Combine butterscotch bits and margarine; melt ove r boiling water. Remove from heat. Dissolve baking soda in 2 tablespoons boil ing water, add to the butterscotch mix. Gradually blend in remaining ingredien ts. Drop by slightly rounded teaspoonfuls onto ungreased baking sheet. Bake a bout 10 minutes, cool on wire rack. busted by sooz
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Recipe: 3 cups quick oats (old fashioned works too) 1/2 cup butter/1 stick 1/2 cup peanut butter 2 cup sugar 1 pinch salt 1 tsp vanilla 1/2 cup milk 1/2 tsp cinnamon 1 cup butterscotch baking chips
Directions: Put 3 cups oats in medium mixing bowl. Lay parchment paper on counter. In medium sauce pan, add the stick of butter and peanut butter. Allow to start melting. Add in sugar, vanilla, salt, cinnamon and milk. Stir frequently. Add in butterscotch chips. Once all is melted, carefully pour over oats in bowl and stir well. Use regular kitchen tablespoon to scoop cookies and place on parchment paper. Allow to sit and cool 30-45 minutes until cookies have set. Store in air tight container.
Butterscotch Oatmeal
Butterscotch Oatmeal
3 1/2 cups milk 2 eggs, beaten 1 cup packed brown sugar 2 cups quick-cooking oats 4 Tablespoons butter
In a saucepan over medium heat, whisk together the milk, eggs, and brown sugar. Stir in the oats. When the oatmeal begins to boil, cook and stir just until slightly thickened. Remove from the heat and stir in the butter until it melts. Serve immediately. 
** This is delicious reheated. Simply heat in the microwave and stir in a little extra milk, if desired. 
Butterscotch Cookies | One Pot Chef
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Butterscotch Cookies are a delicious treat that can be made with basic ingredients. Butter, sugar and vanilla are creamed together with golden syrup and flour to create a sticky cookie dough. Rolled into balls and baked gently, these cookies are perfect for last minute bake sales or rainy day snacks - Give it a go!
125g Softened Butter 1/2 Cup of Brown Sugar 1 Teaspoon of Vanilla 1 Tablespoon of Golden Syrup 1 1/4 Cups of Self Raising Flour
MAKES ABOUT 20 COOKIES
Preparation Time: 5 minutes Cooking Time: About 20 minutes per batch
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC (Look up Google for a conversion chart if using Imperial)
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Music Track: Bright Wish and Peppy Pepe by Kevin MacLeod
Royalty Free Music - Used with Permission under Creative Commons license.
1938 Oatmeal Crisp / Butterscotch Crisp Recipe
1938 Oatmeal Crisp / Butterscotch Crisp Recipe
Ingredients: 120g (125 mL / ½ cup) butter 250 mL (1 cup) brown sugar, packed 500 mL (2 cups) large flake oats 5 mL (1 tsp) pure vanilla extract 1 mL (¼ tsp) salt [5 mL (1 tsp) baking powder] optional
Method: Preheat oven to 180ºC (350ºF) Melt butter in a baking pan, and melt in brown sugar. Mix in oatmeal, vanilla, salt, and baking powder (if using). Pat down flat and bake for 10-15 minutes until golden and bubbling. Remove from oven and let cool slightly before cutting and removing from pan. Don’t let it cool too much or it will be difficult to remove.