Saturday, January 30, 2010

Butterscotch Oatmeal Cookies

These are really yummy. My daughter Sarah first came up with them. I'm sure you can use other 'chips' if you want. And of course, you don't have to use cinnamon, any other spice or no spice. What you want to keep is the ratio of butter/flour/oats/eggs to remain the same.

6 oz butter, softened
3/4 cup white sugar
3/4 cup light brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1 1/4 cups flour, 6 ounces
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups quick-cooking or regular rolled oats, uncooked
1 3/4 cups Butterscotch Chips, that's about 11 oz.
1/2 cup chopped nuts, (optional)

Preheat oven to 375°F.
Cream butter, white sugar and brown sugar in large bowl until well blended.
Add eggs and vanilla; beat well.
Combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well.
Drop by heaping teaspoons onto ungreased cookie sheet.
I use a scoop to ensure that I have even cookies and cooking.
Bake 8 to 10 minutes or until golden brown.
Cool slightly and remove from cookie sheet to wire rack.

About 4 dozen cookies.

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