Butterscotch Oaties Recipe
Ingredients
| Sifted flour | 1 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Milk | 3/4 Cup (16 tbs) | |
| 1/4 cup Land O' Lakes Butter | ||
| Butterscotch morsels | 6 Ounce | |
| 2 1/2 cups quick-cooking rolled oats | ||
| Flaked coconut | 1 Cup (16 tbs) | |
| 1 cup chopped Diamond Walnuts | ||
| Vanilla extract | 1 Teaspoon | |
Directions
Combine flour, sugar, salt, milk and butter in 2 1/2 or 3 quart saucepan.
Bring to a boil over low heat, stirring occasionally.
Boil 3 minutes, stirring constantly.
Remove from heat.
Stir in butterscotch morsels.
Add oats, coconut, walnuts and vanilla extract; mix well.
Drop by tablespoonfuls onto lightly greased cookie sheets.
Bake at 325° for 12 to 15 minutes.
Cool 2 minutes; remove from sheets.
Bring to a boil over low heat, stirring occasionally.
Boil 3 minutes, stirring constantly.
Remove from heat.
Stir in butterscotch morsels.
Add oats, coconut, walnuts and vanilla extract; mix well.
Drop by tablespoonfuls onto lightly greased cookie sheets.
Bake at 325° for 12 to 15 minutes.
Cool 2 minutes; remove from sheets.
Chef
