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Thursday, July 1, 2010

Oatmeal Butterscotch Cookies

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When it comes to desserts, I tend to always try a new recipe when making something, rather than remake the same recipe over and over again. Of course, when I really love something, or it gets requested by someone, I'll make something more than once, but my desire to try new recipes usually wins out over my affection for previously made ones. Not so, with these oatmeal butterscotch cookies. I've made them a few times already, and can guarantee they'll be made again. I love the intense butterscotch flavor these cookies carry coupled with the slight undertone of cinnamon. These are fragile cookies--chewy and thin--but don't worry if a few of them crumble after settling...their bits and pieces are just as good!

Chewy Oatmeal Butterscotch Cookies
found on Vintage Victuals, originally adapted from Cindy McCain via Family Circle Magazine

-3/4 cup unsalted butter
-3/4 cup sugar
-3/4 cup light brown sugar, packed
-2 large eggs
-1 1/2 tsp vanilla extract
-1 1/4 cups flour
-1 tsp baking soda
-3/4 tsp cinnamon
-1/2 tsp salt
-3 cups rolled oats (old-fashioned, not instant)
-1 bag butterscotch chips

1. Preheat oven to 375F. Beat butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla.
2. In a separate bowl, mix flour, baking soda, cinnamon, salt, and oats. Add the dry ingredients to the creamed mixture, mixing until well-incorporated. Fold in butterscotch chips.
3. Drop heaping tablespoonfuls onto greased cookie sheets. Bake for 8 minutes, until edges are lightly golden brown. Cool on the pan for 5 minutes before cooling completely on a cooling rack.