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Sensibly Delicious Oatmeal-Butterscotch Cookies

Sensibly Delicious Oatmeal-Butterscotch Cookies
Makes:
48 cookies
Prep Time:
10
minutes
Total Time:
32
minutes
based on
35 reviews
A winning combination: SPLENDA® and NESTLÉ® TOLL HOUSE® have teamed up to give you these Sensibly Delicious Oatmeal-Butterscotch Cookies.

In this recipe:


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Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter or margarine, softened
  • 1/3 cup SPLENDA® Sugar Blend for Baking *
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract or grated peel of 1 orange
  • 3 cups quick or old-fashioned oats
  • 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

Directions:

PREHEAT oven to 375° F.

COMBINE flour, baking soda, cinnamon and salt in small bowl. Beat butter, SPLENDA® Sugar Blend for Baking, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION:
GREASE
15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until very lightly browned. Cool completely in pan on wire rack. Makes 4 dozen bars.

* NOTE: 3/4 cup SPLENDA® No Calorie Sweetner, Granular can be substituded for SPLENDA® Sugar Blend for Baking.


Reviews:

Review This Recipe
  •  Star(s)

    de-lish!

    Christi Wolf from ,

    Finally found a delicious Oatmeal Butterscotch Cookie recipe that A.] tastes great B.] looks delicious C.] doesn't fall apart when you eat them! So great!

  •  Star(s)

    Sensibly Delicious Oatmeal-Butterscotch Cookies

    Jowanna James from Sweeny, TX

    I made these for the order of Eastern Stars and they all love the dilious taste of the cookies. Thanks for the recipe. Love it, it is delicious

  •  Star(s)

    Tummy says, "YUMMY!"

    PHYLLIS MYERS from Vancouver, WA

    The butterscotch flavor is nice for a change, even though it could be subbed for a different flavor. Just a nice flavored, moist oatmeal cookie.

  •  Star(s)

    So Good

    Amy Seymour from Chantilly, VA

    These cookies are so moist and gooey. I love that they're made with oatmeal, because I can get extra whole grains into my boys through a treat.

  •  Star(s)

    New style oatmeal cookies

    Marianne Picardi from ,

    I added dried cranberries to this recipe and we were blown away by the taste. Super delicious

  •  Star(s)

    Gooey

    Dina Griffin from De Queen, AR

    great cookies for any occasion

  •  Star(s)

    Oatmeal butterscotch cookies

    A E Purcell from erie, PA

    The addition of Splenda is the new twist to this family favorite. Making these is a family tradition!

  •  Star(s)

    easy & delicious

    barbara reitinger from Erie, PA

    They were easy & everyone loved them--I will make them again

  •  Star(s)

    Loved them!

    Elissa Peck from Caney, KS

    These cookies were wonderful! And if you don't have a problem with your sugar they go great with vanilla ice cream.

  •  Star(s)

    The Best!

    Nicole Appl from MILBANK, SD

    These cookies were SO easy to make and are absolutely delicious! I made a few changes to the recipe, but it still turned out great! I only put in a stick and a half of butter and used 1/3 c. sugar instead of Splenda because I did not have any. Overall I LOVE this recipe!!

  •  Star(s)

    Absolutely addictive!

    Lisa Hughes from NY

    My God after making some my daughter and I polished off about 15 cookies in one sitting! They're very tasty, slightly chewy yet crumbly...They tend to brown easily so don't bake em past 10 minutes!

  •  Star(s)

    yummy!

    Michele Forbes from ADAMS, NY

    We loved them! Easy to make and really good! I used peanut butter chips because I didn't have butterscotch. I also used the splenda brown sugar for baking. hey're moist and yummy! Will absolutely make them again!

  •  Star(s)

    Great

    Kimberly Payne from Dublin, OH

    These were a create success at the office. Had to share the recipe with everyone.

  •  Star(s)

    Buttery Goodness

    S. P. from CA

    The combo of the butterscotch chips with oatmeal is genius! And the two sticks of butter made them extra moist and melt-in-your-mouth delish. Because of all that butter, however, the first batch (cooked for 8 mins) came out a little crumbly and weren't holding together very well. So I left the second batch in a little longer (10 mins) and they were a bit darker and crisper. So watch the time carefully. The Splenda substitue is always nice to have also. In short, they were a big hit and I'll definitely make them again.

  •  Star(s)

    Sensibly Delicious Oatmeal-Butterscotch Cookies

    JACKIE MACKLIN from

    These were delicious. I substituted egg beaters for the egg, and they were still so moist. The whole family loved them.

  •  Star(s)

    better then expected

    rachel swanson from LODI, NJ

    This worked great for me and my family. Lot of people who are diabetic. While it isn't perfect for them it is better then the old way. This recipe was very easy to make.

  •  Star(s)

    Sensibly Delicious Oatmeal-Butterscotch Cookies

    Dorina Igna from TAYLOR, MI

    A friend of mine made these for a church Christmas party. They are the best cookies I've ever had!! I never thought I'd love butterscotch so much, and the oats give it just the right texture. Yummy!!

  •  Star(s)

    Oatmeal Butterscotch Cookies

    Tanya Maninger from Ennis, MT

    My family loved these. Such an easy recipe.

  •  Star(s)

    Sensibly Delicious Oatmeal-Butterscotch Cookies

    Donna L. from SAN ANTONIO, TX

    These cookies were very moist very delicious! Didn't miss the surgar a bit. I used the Splenda instead of the Splenda Sugar Blend, and had wonderful results. My sweetie really liked them, and so did I. This recipe is a keeper! Thanks again for another great recipe.

  •  Star(s)

    I LOVE These

    Crystal Newell from South Shore, KY

    These have to be, to me, the best cookies that I've ever eaten! My mother made some and brought them to me and I just couldn't quit eating them. They have now become my favorite cookie, I love anything chocolate, but these are the BEST!

  •  Star(s)

    Great Taste with Less Calories

    Eileen Dunne from EDISON, NJ

    With everyone in my family watching their weight--I am always looking for recipes that are tasty with less calories. Recently purchased Splenda for use in hot beverages and on grapefruit. Tried this recipe and the family could not believe how tasty these were. Thanks!!

  •  Star(s)

    sensible

    Mary Waybright from SIOUX FALLS, SD

    I had wanted to use a free sample of Splenda that I received in the mail. This recipe gave me the chance to discover a new way of baking that lowers calories and doesn't ruin the taste.

  •  Star(s)

    Oatmeal Scotchies

    Frances Peterson from SUMMERDALE, AL

    These cookies are very good !The men folks in my house loved them.Will make agaain.

  •  Star(s)

    thank you!

    kris thomas from

    Thanks for providing low sugar recipes, i am always looking and so happy to find one and on top of it have them turn out so wonderful and tasty...kids didn't even taste the change! i liked the orange zest added in this recipe, and also the pan variation. i am a "bar" person. i will make these again!

  •  Star(s)

    Sensibly Delicious Oatmeal Butterscotch-Cookies

    Linda Alsdorf from TIJERAS, NM

    These cookies were easy and my husband loved them! I too added white chips and peanut butter chips and it only added to their yumminess!

  •  Star(s)

    Pan Variation

    Margaret Reitz from Lawrenceville, GA

    I was in a hurry one day and found out I could make a pan-variety of these. I was complimented over and over and am constantly asked to make them all the time. They are fast and easy. Thank-you so much for including a pan variation recipe!

  •  Star(s)

    Delicious should come before Sensible!

    Michelle Shevy from ROGERS, AR

    Delicious should come before sensible in the name of this recipe! Each year, I spend a weekend baking cookies to deliver to neighbors and co-workers. I have tried many "diabetic" recipes in the past, but this is the first one I've tried that I'll make again! My hubby had no idea.

  •  Star(s)

    oatmeal savers

    Carine Nadel from LAGUNA HILLS, CA

    I love baking for my son & husband's brown bag lunches, but I'm also concerned about sugar content. These didn't go as quickly as some other recipes, but they ate them. They said the texture just wasn't right. I didn't tell them about the splenda swap. they just asked why the cookies had a different feel.

  •  Star(s)

    Very Good Cookies!!

    Marisa Anderson from MASON CITY, IA

    The cookies were easy to make. I added white, chocolate, and peanutbutter chips to make the cookies even yummier. They spread a little on the pan, but overall turned out well.

  •  Star(s)

    Delicious

    RENEE BAKER from GRAND TERRACE, CA

    This is my favorite. I also add 1/2 cup coconut, raisin's and chopped nuts. These add a variety of tastes.

  •  Star(s)

    The best oatmeal cookies

    DIANA PISANI from

    A friend had made these. I reluctantly tried one, I never thought butterscotch should be in cookies. I was wrong they are the BEST oatmeal cookies I have ever had.

  •  Star(s)

    Oatmeal Butterscotch Cookies

    k renfrow from FORT WAYNE, IN

    MY husband is a diabetic and that is why I chose to make these. He really liked them and I will definitely make them again soon.

  •  Star(s)

    Really Great !!!

    Linda Randles from NORTH CANTON, OH

    Very easy to make and they don't last long. My family loves them. This recipe will be in my recipe box.

  •  Star(s)

    Sensibly Delicious Oatmeal Butterscotch-Cookies

    Anette Smith from Oregon

    So easy to make and soooo delicious. My husband took some to work and they were gone in a few minutes.

  •  Star(s)

    Grandms Best Cookies

    SHERYL SYMBORSKI from BAY CITY, MI

    My grandma introduced me to these cookies and now I make them for my kids and they also love them! There one of our favorites:) Easy to make, which makes them even better:)

Nutrition Facts

Serving Size: 1/48 of recipe

Servings Per Recipe: 48 

  • Calories: 130
  • Calories from Fat: 60
  • Total Fat: 7g (11% of DV)
  • Saturated Fat: 4.5g (23% of DV)
  • Cholesterol: 20mg (7% of DV)
  • Sodium: 90mg (4% of DV)
  • Carbohydrates: 16g (5% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 10g
  • Protein: 1g
  • Vitamin A: 2% of DV
  • Vitamin C: 0% of DV
  • Calcium: 0% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Sensibly Delicious Oatmeal-Butterscotch Cookies

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter or margarine, softened
  • 1/3 cup SPLENDA® Sugar Blend for Baking *
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract or grated peel of 1 orange
  • 3 cups quick or old-fashioned oats
  • 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

 

Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda, cinnamon and salt in small bowl. Beat butter, SPLENDA® Sugar Blend for Baking, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION:
GREASE
15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until very lightly browned. Cool completely in pan on wire rack. Makes 4 dozen bars.

* NOTE: 3/4 cup SPLENDA® No Calorie Sweetner, Granular can be substituded for SPLENDA® Sugar Blend for Baking.

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