Cindy McCain's Oatmeal-Butterscotch Cookies

By mamacasma

Butterscotch chips and oatmeal make a great duo in these simple, delightful drop cookies. They may just be your new family-favorite recipe.

Ingredients

• 3/4 cup (1-1/2 sticks) unsalted butter or margarine, softened
• 3/4 cup granulated sugar
• 3/4 cup packed 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 rolled oats
• 1-2/3 cups butterscotch chips

Details

Servings 6

Preparation

Step 1

1. Heat oven to 375F.
2. In a large bowl beat the butter or margarine, granulated sugar and brown sugar together. Add the eggs and vanilla, beating well.
3. In a medium-size bowl, stir together the flour, baking soda, cinnamon and salt. Gradually add flour mixture to butter mixture; stir until blended. Stir in oats and butterscotch chips. Drop by tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
4. Bake at 375 degrees F for 10 minutes, until the edges begin to brown. Transfer to a wire rack to cool.