Sunday, November 21, 2010

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
  • 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, uncooked
  • 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 un-greased cookie sheet.

    Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

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