Oatmeal Butterscotch Cookies

Buttery and sweet make the perfect combination. HERSHEY'S Kitchens Butterscotch Chips combine with brown sugar and cinnamon in this oatmeal cookie recipe.

Ingredients

	Amount Per Serving	% DV *
Calories	130
Calories from Fat	50
Total Fat	6 g	9% DV
Saturated Fat	4 g	20% DV
Trans Fat	0 g
Cholesterol	15 mg	5% DV
Sodium	85 mg	4% DV
Total Carbohydrates	17 g	6% DV
Dietary Fiber	1.0 g	4% DV
Sugars	6 g
Protein	2 g
Vitamin A		2% DV
Vitamin C		0% DV
Calcium	0 mg	0% DV
Iron		2% DV

Amount Per Serving

% DV *

Calories

130

Calories from Fat

Total Fat

6 g

9% DV

Saturated Fat

4 g

20% DV

Trans Fat

0 g

Cholesterol

15 mg

5% DV

Sodium

85 mg

4% DV

Total Carbohydrates

17 g

6% DV

Dietary Fiber

1.0 g

4% DV

Sugars

6 g

Protein

2 g

Vitamin A

2% DV

Vitamin C

0% DV

Calcium

0 mg

0% DV

Iron

2% DV

	Amount Per Serving	% DV *
Calories	130
Calories from Fat	50
Total Fat	6 g	9% DV
Saturated Fat	4 g	20% DV
Trans Fat	0 g
Cholesterol	15 mg	5% DV
Sodium	85 mg	4% DV
Total Carbohydrates	17 g	6% DV
Dietary Fiber	1.0 g	4% DV
Sugars	6 g
Protein	2 g
Vitamin A		2% DV
Vitamin C		0% DV
Calcium	0 mg	0% DV
Iron		2% DV

Amount Per Serving

% DV *

Calories

130

Calories from Fat

Total Fat

6 g

9% DV

Saturated Fat

4 g

20% DV

Trans Fat

0 g

Cholesterol

15 mg

5% DV

Sodium

85 mg

4% DV

Total Carbohydrates

17 g

6% DV

Dietary Fiber

1.0 g

4% DV

Sugars

6 g

Protein

2 g

Vitamin A

2% DV

Vitamin C

0% DV

Calcium

0 mg

0% DV

Iron

2% DV

1/2 teaspoon ground cinnamon

3/4 cup butter or margarine (1-1/2 sticks) , softened

3/4 cup granulated sugar

1-3/4 cups HERSHEY'S Butterscotch Chips (11-oz. pkg.)

3 cups quick-cooking or regular rolled oats , uncooked

1/2 teaspoon salt

1 teaspoon baking soda

1-1/4 cups all-purpose flour

2 eggs

3/4 cup light brown sugar packed

1 teaspoon vanilla extract

Directions

1. Heat oven to 375°F.

2. Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well.

3. 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.

4. Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.