Cindy McCain's Oatmeal-Butterscotch Cookies

Butterscotch chips and oatmeal make a great duo in these simple, delightful drop cookies. They may just be your new family-favorite recipe.

Cindy McCain's Oatmeal-Butterscotch Cookies
Yield: 5-1/2 dozen cookies

Ingredients

  • 3/4 cup (1-1/2 sticks) unsalted butter or margarine, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed 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 rolled oats
  • 1 2/3 cups butterscotch chips

Make It

1. Heat oven to 375F.

2. In a large bowl beat the butter or margarine, granulated sugar and brown sugar together. Add the eggs and vanilla, beating well.

3. In a medium-size bowl, stir together the flour, baking soda, cinnamon and salt. Gradually add flour mixture to butter mixture; stir until blended. Stir in oats and butterscotch chips. Drop by tablespoonfuls about 2 inches apart onto ungreased cookie sheets.

4. Bake at 375 degrees F for 10 minutes, until the edges begin to brown. Transfer to a wire rack to cool.