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Butterscotch Oatmeal Cookies Recipe


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     Butterscotch Oatmeal Cookies

Category   Desserts - Breads
Sub Category   None
Servings   3-4 dozen cookies

1 - 1/2 sticks of softened butter.
3/4 Cup granulated sugar.
3/4 Cup packed brown sugar.
2 Eggs.
1 tsp. Vanilla extract.
1 - 1/4 Cup all purpose flour.
1 tsp. Baking soda.
1/2 tsp. Ground cinnamon.
1/2 tsp. Salt.
2 Cups of oats.
1 bag Butterscotch chips. (~10oz)

I remember from early in my childhood my mother's delicious butterscotch oatmeal cookies. She would only rarely make them, but when she made them you knew. The smell of sweet butterscotch would drift down the hallway and find me or creep up to my room and draw me down from upstairs. I would always take a cookie as soon as I could even if they were not completely cooled. I loved the warm, soft chewiness of the freshly baked cookies, the sweet melted butterscotch chips and oats with a hint of cinnamon. To this day they remain one of my favorite sweets. If you want to try them for yourself you can follow this recipe.
- Preheat oven to 375 degrees. - In a large bowl, beat together butter, sugar and brown sugar until blended. - Add eggs and vanilla, beat well. - In a separate bowl stir together flour, baking soda, cinnamon and salt. - Gradually add to the butter mixture, beat until blended. - Stir in the oats and butterscotch chips. - Place desired serving size onto a cookie sheet (heaping teaspoons work well). - Bake 8-10 minutes or until golden brown. - Cool slightly on the pan, and then remove from pan to cool completely.

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