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36 minutes
Prep: 20 minutes
Cook: 16 minutes
1147 calories per serving view nutrition facts
2 1/2 dozen
suggest servings
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| 1 | cup | butter, unsalted | at room temperature |
| 1 1/2 | cups | brown sugar, light | firmly packed |
| 1/2 | cup | sugar | white |
| 1 | large | egg | |
| 2 | teaspoons | vanilla extract | |
| 1 | teaspoon | butterscotch extract | |
| 1 | teaspoon | baking soda | |
| 3/8 | teaspoons | salt | |
| 1/4 | teaspoon | cinnamon | |
| 1 | cup | flour, all-purpose | |
| 2 | cups | rolled oats | |
| 1 | cup | golden raisins | plumped in water, then drained |
| 1 1/2 | cups | chocolate chips | |
| 1/2 | cup | pecans | pieces, optional |
Line two baking sheets with parchment paper.
Preheat oven to 350 degrees F.
Cream the butter with both sugars until well blended.
Stir in the egg and the vanilla and butterscotch extracts.
Fold in the baking soda, salt, cinnamon, flour and oatmeal.
Incorporate the raisins, chocolate chips and pecan pieces.
Form into rounds the size of golf balls and place 3 inches apart on the baking sheets, pressing down slightly.
Bake until just light brown around the edges, about 14 to 16 minutes.
Do not overbake these cookies -- they may seem a little underdone but will crisp as they cool.
Cool on racks.
* NOTE: For chocolate-chunk oatmeal cookies, omit the raisins and add 2 cups coarsely chopped imported chocolate pieces, or use half raisins, half chocolate chunks.
| % Daily Value* | |
| Total Fat 63.0g | 97% |
| Saturated Fat 31.0g | 157% |
| Trans Fat 0.0g | |
| Cholesterol 175mg | 58% |
| Sodium 388mg | 16% |
| Total Carbohydrate 132.0g | 44% |
| Dietary Fiber 12.0g | 48% |
| Sugars 47.0g | |
| Protein 21.0g | 42% |
| Vitamin A | 30% | Vitamin C | 2% | |
| Calcium | 10% | Iron | 36% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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