Mmm!!! Cookies!
Oatmeal Butterscotch Cookies
¾ cup butter or margarine, softened
¾ cup granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1-¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
3 cups quick-cooking or regular rolled oats, uncooked
1-¾ cups butterscotch chips
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.
Prep
- Prep: 18 Minutes
- Cook: 9 Minutes
Source: Hershey Foods Corporation (48 servings | 4 dozen)
¾ cup butter or margarine, softened
¾ cup granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1-¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
3 cups quick-cooking or regular rolled oats, uncooked
1-¾ cups butterscotch chips
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.
Prep
- Prep: 18 Minutes
- Cook: 9 Minutes
Source: Hershey Foods Corporation (48 servings | 4 dozen)
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Beth in Dallas