Oatmeal Butterscotch Cookies {Annah}

    
This is the first time I have ever made cookies with butterscotch chips. Have you ever heard of haystacks? I make them in the winter and it is butterscotch and chocolate chips and chow mein noodles. Since it is melted down with chocolate you only get a hint of butterscotch.

    I liked the cookies they are not really sweet and you get a good taste of cinnamon and oatmeal. They are very similar to an oatmeal raisin cookie, but I do like butterscotch chips better then raisins. They were very easy to make. Just throw all the ingredients in a mixing bowl, roll out the dough, bake, and eat. They did taste better when they came right out of the oven then a couple days later.

    Although I said I liked these, if I want to make cookies this isn't really the flavor I am craving. I want indulgence, chocolate, and lots of unhealthy stuff. I am glad I made these because they are a change from the norm, but I think I will stick to cookies with chocolate in them!

Ingredients

• 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 (I used quick-cooking)
• 1-3/4 cups (11-oz. pkg.) HERSHEY'S Butterscotch Chips 

Directions 

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. About 4 dozen cookies.