Oatmeal Butterscotch Cookies


This is a modified Toll House recipe.  Definitely a family favorite.

Yield:  3-4 dozen cookies (depending on size)

1 1/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, softened (2 sticks)

3/4 cup granulated sugar

3/4 cup brown sugar

2 eggs, beaten

1 teaspoon vanilla

3 cups quick oats

5 1/2 ounces of butterscotch chips (1/2 of a standard bag)

Preheat oven to 350 degrees.

Combine flour, baking soda and salt in a small bowl and set aside.  In a mixing bowl, cream the butter and sugars and add the eggs and vanilla.  Mix until light and fluffy.  Set the mixer and go check the mail (okay, maybe not THAT long!). Gradually add the flour and when well combined add the oats, mixing after each 1 cup addition.  Stir in the chips.

Drop by rounded teaspoon onto baking sheets (I roll my dough into 1 inch balls).  Bake for 8 minutes.  Take these out of the oven after 8 minutes and you will have perfectly soft wonderful cookies every single time.  If you prefer your cookies crunch, leave in for roughly 11 minutes.

These last about 2.2 seconds in my house.  Can you beat that?

 

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