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.