Butterscotch Oaties
An easy drop cookie made with rolled oats and butterscotch chips.
Yield
24 servingsPrep
10 minCook
15 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
butterscotch chips
|
|
| ¾ | cup |
margarine
|
|
| 2 | tablespoons |
water
boiling |
|
| 1 | teaspoon |
baking soda
|
|
| 2 | cups |
rolled oats
uncooked |
|
| ½ | cup |
sugar
|
|
| 1 | cup |
all-purpose flour
sifted |
|
| 1 | dash |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
butterscotch chips
|
|
| 177 | ml |
margarine
|
|
| 3E+1 | ml |
water
boiling |
|
| 5 | ml |
baking soda
|
|
| 473 | ml |
rolled oats
uncooked |
|
| 118 | ml |
sugar
|
|
| 237 | ml |
all-purpose flour
sifted |
|
| 1 | dash |
salt
|
*
|
Directions
Preheat oven to 350℉ (180℃).
Combine butterscotch bits and margarine; melt over boiling water.
Remove from heat. Dissolve baking soda in 2 tablespoons boiling water, add to the butterscotch mix.
Gradually blend in remaining ingredients.
Drop by slightly rounded teaspoonfuls onto ungreased baking sheet.
Bake for about 10 minutes, and cool on wire rack.
