I can remember, from a very young age, my mother making these cookies so she could put them in his lunchbox.
The recipe came from my maternal grandmother, of course.
Notice that it calls for lard?
Of course, the Oleo long has since been replaced in my mother’s cookbook with butter.
Butterscotch oatmeal cookies are sure to be a delight for all, especially when they still are hot and gooey from the oven.
- 1/2 cup Oleo or butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup uncooked oatmeal
- 1/2 cup nuts
- 1 6-ounce package butterscotch morsels
Cream Oleo or butter with the sugar and brown sugar in a large bowl.
Add egg and vanilla to the mixture, and incorporate thoroughly.
Sift in flour, baking soda, baking powder and salt, and mix.
Add oatmeal, nuts and butterscotch morsels, and mix.
Drop the mixture by spoonfuls on a non-greased cookie sheet.
Bake at 350 degrees for 10 minutes or until light brown.