Butterscotch Oatmeal Cookies Friday, September 30, 2011


¾ cup shortening
1 or 2 TBSP sugar
1 egg
1 tsp vanilla
1 pkg butterscotch pudding (not sugar free or instant)
1 ½ cups old fashioned oats
1 cup plain flour
½ tsp each, salt and baking soda
1 ½ tsp cream of tartar


Mix all dry ingredients. Cream shortening with the sugar, egg and vanilla. Blend in the dry ingredients. Roll the mixture into 1 ½ inch balls, and flatten slightly onto a greased cookie sheet. Bake at 350 deg about 10 minutes or until lightly browned. Allow to cool a couple of minutes on the baking sheet before removing to a rack to cook completely.


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