Sweets: Oatmeal Butterscotch Cookies

Satisfy your sweet tooth with these yummy cookies. I use Guittard butterscotch chips because they are very flavorful. You can also add 1/2 cup chopped walnuts or pecans to these cookies to give them a little crunch.

I brought a big plateful of these to a dinner the other night and everyone, kids and adults, devoured them.

When you bake these, put the cookie sheet on the bottom rack of your oven until they flatten, then move the tray to the top rack. As they bake, they will puff slightly. Remove them from the oven when they flatten out and just as they start to brown. That way they will still be a little chewy. If you like super crisp cookies, leave them in a few minutes longer. Immediately remove from cookie sheet and let cool on a wire baking rack.

INGREDIENTS

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups quick or old-fashioned oats
1 package Guittard butterscotch chips (approx. 12 ounces)

METHOD

Preheat oven to 375 degrees.

In a medium-sized bowl, combine flour, baking soda, salt and cinnamon. In a mixing bowl, cream butter and both sugars until fluffy. Add eggs and beat in, one at a time. Add vanilla. With mixer on low speed, add flour mixture. Add oats. Stir in butterscotch chips by hand.

Drop by rounded tablespoon onto ungreased cookie sheets or, for easier lifting of cookies and easier clean-up, line cookie sheets with parchment paper.

Bake for 7-8 minutes. Slightly longer for crispier cookies.