OATMEAL BUTTERSCOTCH COOKIES

I haven't made or shared any cookie recipes since my weekend of baking cookies to serve to the gathering at church that my husband and I hosted. I hope you managed to see those recipes. They were really good ones.

That means my cookie jar has been empty for a couple of weeks. Whenever that happens, I always try to find a recipe that I think will be exceptional. I think I did. I love oatmeal and I love butterscotch. So the two together is even better.

OATMEAL BUTTERSCOTCH COOKIES

3/4         cup (1-1/2 sticks) butter, softened
3/4         cup granulated sugar (I used 1/4 cup + 2 tablespoons sugar/stevia blend)
3/4         cup packed light brown sugar (I used 1/4 cup + 2 tablespoons brown sugar blend)
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 (I used the latter)
1-2/3      cups (10-ounce package) butterscotch chips (My package was 11-ounces)

Preheat oven to 375 degrees F.

Beat butter and sugars until well blended. Scrape the sides of the mixing bowl several times.

Add eggs and vanilla; blend thoroughly.

Stir together the flour, baking soda, cinnamon, and salt with a whisk. Gradually add the mixture to the butter mixture, beating until well blended.

Stir in the oats and butterscotch chips; mix well.

Drop by teaspoons onto ungreased cookie sheets. (I used my cookie scoop and placed the cookie dough on the sheet with the rounded part down on the sheet.)

Bake 8 to 10 minutes or until golden brown. (I cooked mine 9 minutes.)

Cool about 2 minutes on cookie sheet before removing to finish cooling on wire racks.

Cool completely.