Butterscotch Oatmeal Cookies
- Given to me by a polygamist wife, a huge recipe. Great for freezing. My sons' favorite.
- Colleen Mann, Sunset, UT
Serves/Makes:Makes 200 to 300 cookies
- 7 eggs
- 3 cups (700 ml) shortening
- 2-1/4 cups (525 ml) white sugar
- 2-1/4 cups (525 ml) brown sugar
- 1 tbsp (15 ml) vanilla
- 3 tbsp (45 ml) hot water
- 1 tbsp (15 ml) baking soda
- 4-1/2 cups (1050 ml) flour
- 7 cups (1650 ml) oatmeal
- 1 pkg. butterscotch chips
- 2 cups (475 ml) chopped walnuts
- In a very large bowl.
- Use a strong mixer.
- Whip eggs, add shortening and sugar, cream well.
- Mix together flour & baking soda.
- Add to sugar mixture.
- Add vanilla and water and then blend in oatmeal, chips, nuts.
- Drop by tspful on a cookie sheet, about 2 inches apart.
- Bake for 8 to 10 minutes at 375 degrees (200 C.).
- Take out of oven while still a tiny bit moist in the middle.
- They freeze so well, you'll think they're fresh.
- I got this recipe from a Polygamist woman, one of four wives that had 12 children. I tried it when I got home from work, starting about 8:30. I noticed on the quantity that she had made a typographical error that said, "Makes 200 to 3000 cookies." I thought maybe she was serious when I was still baking at midnight. All in all, it is the favorite of everyone who tries it, but be sure you have a strong mixer. I burned up my hand mixer doing these. I use a huge stainless steel bowl now and a big Sunbeam mixer. Your husband and kids will beg you to make these.