Saturday, July 21, 2007
3/4 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 cups rolled oats
1 package butterscotch chips
1/2 cup chopped pecans (optional)
Preheat oven to 375ºF.
In a mixing bowl, beat butter with sugars until creamy and well-combined. Add eggs and vanilla and mix well.
Add flour, baking soda, salt, and cinnamon and mix well.
Gently fold in oats, butterscotch chips and nuts if using.
Drop by cookie scoop onto ungreased cookie sheets and bake for 12-13 minutes, or until golden brown.
Allow the cookies to cool on the cookie sheets for one minute before removing to a cookie rack to cool completely.
Makes about 40 cookies.
**I use a 2 tablespoon cookie scoop. If you use a smaller portion of dough, be sure and adjust your bake time for your cookies. A 1 tablespoon cookie will take around 8 minutes, give or take a minute.