Oatmeal Butterscotch Cookies
Oatmeal and butterscotch: the perfect pair.
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.
Our Best Baking Tips
Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.
Read the BlogNewsletter
Bake Happy all season long with new recipes, money-saving coupons and helpful tips delivered to your inbox.
