These Oatmeal Butterscotch Cookies are not going to be a new recipe to many of you, but they are still a goody. You can pick up a bag of butterscotch chips and probably find some variation of the recipe on just about any name brand bag. I like to add a little extra butter and of a course a few extra chips if you have a couple bags sitting around. Not only are these cookies great for kids or adults, but they freeze well too. That means if you find that your family doesn’t eat the whole batch, throw some in a Ziplock bag for future nibbling.
Oatmeal Butterscotch Cookies – about 36 cookies depending on size. I like using a 4 oz. cookie scoop
1 1/2 sticks of butter at room temp. , 1/2 C sugar, 1 C brown sugar(light or dark), 2 eggs, 1 tsp. vanilla, 1 1/4 C flour, 1 tsp. baking soda, 1/2 tsp. cinnamon, 1/2 tsp. salt, 3 C quick oatmeal, uncooked and a bag of butterscotch chips, plus more if you like.
Preheat oven to 350 degrees on convention if you have or 375 bake.
Beat butter, sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; beat again.
Add flour, baking soda, cinnamon and salt to butter mixture and blend well. Stir in oatmeal and butterscotch chips; mix well. Drop onto a cookie sheet and bake 9 minutes and slightly brown. Let cool, if you can.