Wednesday, April 6, 2011

Oatmeal Butterscotch Cookies

I took these Oatmeal Butterscotch Cookies into work last week, because we were having a social gathering and I needed to come up with something really easy the night before.  I'm not sure how everyone else liked them, but I ate at least 3 cookies over the course of the day... okay maybe it was more like 4 or 5, but who is counting? The butterscotch is a nice alternative to chocolate chips, though I've just now convinced myself that these cookies would have been even better with half chocolate and half butterscotch chips! 

P.S., I'm getting a DSLR camera on Friday!! I'm so excited that I might burst!


Oatmeal Butterscotch Cookies

3/4 cup (1-1/2 sticks) butter or margarine, softened 
3/4 cup granulated sugar 
3/4 cup packed light brown sugar 
2 eggs 
1 teaspoon vanilla extract 
1-1/4 cups all-purpose flour 
1 teaspoon baking soda 
1/2 teaspoon ground cinnamon 
1/2 teaspoon salt 
3 cups quick-cooking or regular rolled oats
1 package butterscotch chips

Heat oven to 375°F. 

Beat butter, granulated 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. 

Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

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