Oatmeal Butterscotch Cookies
3/4 cup (1-1/2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
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
1-3/4 cups (11-oz. pkg.) HERSHEY'S Butterscotch Chips
Heat oven to 375°F.
Beat butter, granulated sugar and brown sugar in large bowl until well blended.
Add eggs and vanilla; beat well.
Combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended.
Stir in oats and butterscotch chips; mix well.
Drop by heaping teaspoons onto ungreased cookie sheet.
Bake 8 to 10 minutes or until golden brown.
Cool slightly; remove from cookie sheet to wire rack. Cool completely.