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Butterscotch Oatmeal Cookies

Butterscotch Oatmeal Cookies recipe photo from the Diabetic Gourmet Magazine diabetic recipes archive.



  1. Preheat oven to 375F.
  2. Combine flour, baking soda, cinnamon and salt in small bowl. Beat butter, sugar blend, 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.
  3. Bake 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies. Cool on baking sheets 2 minutes; remove to wire racks to cool completely.

Nutritional Information Per Serving:

Calories: 130
Fat: 7 grams
Sodium: 90 miligrams
Cholesterol: 20 miligrams
Protein: 1 grams
Carbohydrates: 16 grams