Oatmeal Butterscotch Cookies
CATEGORIES
INGREDIENTS
  • Servings: 48
  • 3/4 cup (1-1/2 sticks) butter or margarine, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light 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 quick-cooking or regular rolled oats
  • 1-3/4 cups (11-oz. pkg.) HERSHEY'S Butterscotch Chips
DIRECTIONS
  1. Heat oven to 375°F.
  2. Beat butter, granulated sugar and brown sugar in large bowl until well blended.
  3. Add eggs and vanilla; beat well.
  4. Combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended.
  5. Stir in oats and butterscotch chips; mix well.
  6. Drop by heaping teaspoons onto ungreased cookie sheet.
  7. Bake 8 to 10 minutes or until golden brown.
  8. Cool slightly; remove from cookie sheet to wire rack. Cool completely.