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Oats & Butterscotch cookies -- these cookies are very addictive and not overly sweet. Chocolate chips can be used instead of butterscotch chips.


Servings

48 cookies

Total time

20 minutes

Cuisines

American

Courses

Dessert


Ingredients

  • 3 cups oats (Quick or Regular)
  • 1 cups all purpose flour
  • 1 tsp baking soda
  • supermarket roast chicken, approximately 200g once shredded (Ground)
  • supermarket roast chicken, approximately 200g once shredded
  • supermarket roast chicken, approximately 200g once shredded (- (1½sticks), softened)
  • supermarket roast chicken, approximately 200g once shredded (Granulated)
  • supermarket roast chicken, approximately 200g once shredded
  • 2 eggs (- large (2tbsp egg replacer powder whisked in 6tbsp water))
  • 1 tsp vanilla extract
  • 11 oz . bags Butterscotch Chips


Method

  1. Preheat oven to 375°F.
  2. Combine flour, baking soda, ground cinnamon and salt in a mixing bowl.
  3. Beat butter, granulated and brown sugar, eggs (egg replacer mixture) and vanilla extract with a hand mixer or in a stand mixer until light and well blended.
  4. Slowly stir in the flour mixture and beat until combined. Finally add the oats and butterscotch chips and give a good stir.
  5. Place 1 rounded tablespoons of the mixture on an ungreased baking sheet. Bake for 7~8 minutes for a chew cookie or 9~10 minutes for a crispy cookie. Cool on the baking sheet for 2 minutes, then transfer them over to a wire rack to cool completely.

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