Oatmeal Butterscotch Cookies
Buttery and sweet make a perfect combination. This easy recipe for butterscotch chip cookies gets an extra chew when you add oatmeal to the mix. Bake them up for any occasion, or just as a sweet treat for your family.
Ingredients
- 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.
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