This month’s Fill the Cookie Jar theme is back to school or kids favorites. For some reason when I think back to school, I think oatmeal, but I also think I am suddenly really busy. The No Bake Butterscotch Cookies work for both – they have oatmeal and they are super quick and easy. Now, I will warn you, they are really, really sweet. My daughter had a friend over when I was making them, and I even asked the two of them if they were too sweet. There response was to say that there were really sweet, and then a few minutes later, “Can we have more?” So, sometimes sweet is good. Oh, and if you are still thinking about the detox post from yesterday, yes, I am still eating healthy. I made these a couple of weeks ago.
The recipe for these cookies is based on the traditional no bake cookie recipe. I just left out the cocoa and replaced the peanut butter with butterscotch chips. I then folded more butterscotch chips into the cookies before dropping them onto the cookie sheet. The second addition of butterscotch chips mostly melted in with the cookies too, which I wasn’t really expecting, but was good anyway. Hope you enjoy and don’t forget to scroll down and see the other Fill the Cookie Jar posts this month!
No Bake Butterscotch Cookies for #fillthecookiejar
- 2 cups sugar
- 1/2 cup (1 stick) butter
- 1/2 cup half-and-half
- 2 cups butterscotch chips, divided
- 1 tsp. vanilla
- 3 cups quick cooking oatmeal (Don’t use instant or steel cut.)
- Combine sugar, butter, and half-and-half in a large sauce pan. You will need room for it to bubble up.
- Cook over medium to medium high heat, stirring frequently until mixture comes to a boil.
- Boil for one minute.
- Stir in 1 cup butterscotch chips until well combined and butterscotch chips are mostly melted.
- Stir in vanilla and oatmeal until well combined.
- Fold in remaining butterscotch chips.
- Drop by tablespoonful onto waxed paper.
- Allow to cool and become firm before eating.