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.