Butterscotchies

By feeferlump

Joanne Fluke's Lake Eden Cookbook

Ingredients

• 1 cup butter (2 sticks, 1/2 pound – melted)
• 1 cup brown sugar
• 1 cup white (granulated) sugar
• 2 eggs – beaten (just whip them up in a glass with a fork)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups flour (don’t sift – pack it down in the cup when you measure it)
• 2 cups butterscotch chips (an 11-ounnce package will do just fine)
• 1 and 1/2 cups rolled oats (uncooked oatmeal – I used Quaker Quick 1-Minute rolled oats)

Preparation

Step 1

Preheat oven to 350 degrees F

Melt the butter in a large microwave-safe bowl. (About 90 seconds on HIGH.)
 
Add the sugars and let it cool a bit. Then add the beaten eggs, baking powder, baking soda, salt, and vanilla extract.

Mix in the flour and then the butterscotch chips. Add the rolled oats and mix it in thoroughly.
 
Let the dough rest, uncovered, for 10 minutes to allow the butter to solidify.
 
You can either drop this dough by rounded teaspoons onto a greased cookie sheet, 12 cookies to a sheet, or roll the dough in balls with your hands and place them on the cookie sheet, pushing them down just a bit so they won’t roll off on their way to the oven. (I prefer rolling the dough balls – the cookies turn out nice and round.)
 
Bake at 350 degrees F. for 12 to 15 minutes.