I must be honest, oatmeal cookies aren’t my favorites. I’ve tested several variations of my basic recipe and have finally found a cookie that’s chewy yet crispy and that I can incorporate one of my favorite flavors in – butterscotch.

Cookie Dough

Ingredients:

• 1 cup butter, softened
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 large eggs
• 1 tsp. pure vanilla extract
• 2 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 ½ tsp. ground cinnamon
• 3 cups quick cooking oats
• ½ cup butterscotch chips

Baked Cookies

Directions:

1. In the bowl of an electric mixer, cream the butter, sugar and brown sugar. Add the eggs, one at a time, and the vanilla.
2. In a separate bowl, combine the flour, baking soda, salt and cinnamon.
3. Add the seasoned flour to the creamed mixture – don’t over-mix.
4. Using a rubber spatula, add the oats and the butterscotch chips to the cookie dough. When just incorporated, cover and chill the dough for an hour.
5. Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
6. Using teaspoon-size portions, roll dough into balls. Place the rolled cookie dough 2 inches apart on the cookie sheets.
7. Bake for 8 – 10 minutes. Cool the cookies on the baking sheets for 5 minutes then transfer to a cookie rack to cool completely.

Makes 2 dozen cookies.