Search
Pies Cookies & Bars Ice Creams & Popsicles Cakes & Frostings Candies & Brittles Caramels & Dessert Sauces Fudge Other Desserts VIEW ALL >
Appetizers Main Dishes Breakfast & Brunch Side Dishes Sauces & Glazes Breads & Rolls VIEW ALL >
Beverages Popcorn & Snack Mixes VIEW ALL >
Kid-Friendly Recipes Craft Projects VIEW ALL >
Quick & Easy
Holiday Favorites
Benefits of Using Karo in Your Recipes About Corn Syrup LEARN MORE >
Our History

Oatmeal Butterscotch Cookies

PrintPrint Recipe
  • Yield: 2 dozen cookies
  • Prep Time: 0:10
  • Bake Time: 7 to 10 minutes per batch

Ingredients

  • 1-1/4 cups old-fashioned oats
  • 1 cup all-purpose flour
  • 1/2 cup dark brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup butter OR margarine, very soft
  • 1/4 cup Karo® Light Corn Syrup
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 3/4 cup Fisher® Chopped Pecans
  • 1 cup butterscotch chips

Directions

  1. Preheat oven to 375°F. Spray a large baking sheet(s) with cooking spray.
  2. Combine oats, flour, brown sugar, baking soda, cinnamon and salt in a large bowl; set aside. Beat butter, corn syrup, egg and vanilla in a small bowl until thoroughly combined. Add to flour mixture; stir until blended. Stir in nuts and butterscotch chips. (Dough will be stiff.)
  3. Drop dough by level tablespoons onto prepared baking sheets. Bake 7 to 10 minutes or until edges are lightly browned. Cool on baking sheet 1 minute; remove to cool on wire racks.
  4. Recipe provided courtesy of Fisher Nut Company. Fisher® is a registered trademark of John B. Sanfilippo & Son, Inc., and is not affiliated with ACH Food Companies, Inc.
A hand pouring Karo Corn Syrup in to a glass bowl

About
Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

Learn More
← previous recipe next recipe →
instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

You May Also Like

Granola Cookies

Low Fat Breakfast Cookies

Cinnamon Pecan Cookies
print image

Oatmeal Butterscotch Cookies

  • Yield: 2 dozen cookies
  • Prep Time:  10 minutes
  • Bake Time: 7 to 10 minutes per batch

Ingredients

  • 1-1/4 cups old-fashioned oats
  • 1 cup all-purpose flour
  • 1/2 cup dark brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup butter OR margarine very soft
  • 1/4 cup Karo® Light Corn Syrup
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 3/4 cup Fisher® Chopped Pecans
  • 1 cup butterscotch chips

Directions

  • Preheat oven to 375°F. Spray a large baking sheet(s) with cooking spray.
  • Combine oats, flour, brown sugar, baking soda, cinnamon and salt in a large bowl; set aside. Beat butter, corn syrup, egg and vanilla in a small bowl until thoroughly combined. Add to flour mixture; stir until blended. Stir in nuts and butterscotch chips. (Dough will be stiff.)
  • Drop dough by level tablespoons onto prepared baking sheets. Bake 7 to 10 minutes or until edges are lightly browned. Cool on baking sheet 1 minute; remove to cool on wire racks.
  • Recipe provided courtesy of Fisher Nut Company. Fisher® is a registered trademark of John B. Sanfilippo & Son, Inc., and is not affiliated with ACH Food Companies, Inc.