Wednesday, October 6, 2010

Oatmeal Butterscotch Cookies

This recipe comes straight from the Hershey's kitchen! Sweet and familiar, they make a delightful addition to your Autumn cookie arsenal.

Oatmeal Butterscotch Cookies

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

3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups quick-cooking or regular rolled oats, uncooked
1-3/4 cups (11-oz. pkg.) Butterscotch Chips

Preheat oven to 375°F.

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

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


Yenta Mary said...

Oh, those are just the perfect thing to go with a glass of apple cider on a sunny fall day!!!

Amanda-The Nutritionist Reviews said...

Yum! Those look really good.

I just found your blog through a Wednesday Blog Hop! Have a great evening!

Amanda @

Aspiring Millionaire said...

Your recipes always look so good! I just gave you an award on my blog.

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