BUTTERSCOTCH OATMEAL COOKIES
Ingredients
* 1/2 pound (2 sticks) margarine or butter, softened
* 3/4 cup firmly packed brown sugar
* 1/2 cup granulated sugar
* 2 eggs
* 1 teaspoon vanilla
* 1-1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt (optional)
* 3 cups Quaker® Oats (quick or old fashioned, uncooked)
* 1 cup Nestle Butterscotch Morsels
* 1/2 pound (2 sticks) margarine or butter, softened
* 3/4 cup firmly packed brown sugar
* 1/2 cup granulated sugar
* 2 eggs
* 1 teaspoon vanilla
* 1-1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt (optional)
* 3 cups Quaker® Oats (quick or old fashioned, uncooked)
* 1 cup Nestle Butterscotch Morsels
Directions
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
* Prep Time: 20 min
* Cook Time Time: 10 min
HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
* Prep Time: 20 min
* Cook Time Time: 10 min
HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.
Makes 4 DOZEN
These are my FAVORITE cookie!!!
Enjoy : )
Carrie