Aldi has just gotten their supply of seasonal baking items, and when I spotted the butterscotch chips, I knew a batch of oatmeal butterscotch cookies were necessary. I figured I could use another one of my oatmeal cookie recipes and just throw in the chips, but I decided to find an "official" obc recipe. When I found a highly rated recipe on Allrecipes.com and one on Hersheys.com, I compared them and found them to be identical. I assumed it would be hard to go wrong with a Hershey/Allrecipe reviewed recipe.
These are delicious. Perfect. If you love butterscotch and you love the spicy oatmeal cookie, you'll love these!
Ingredients
3/4 cup butter, softened
3/4 cup white 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
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl beat the butter or margarine, white sugar and brown sugar together. Add the eggs and vanilla, beating well.
Stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in the oats and the butterscotch chips. Drop by teaspoonfuls onto an ungreased cookie sheet.
Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown.
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