Oatmeal Butterscotch Cookies

A recipe - a first for this blog! My friend Amy asked for my cookie recipe. I wish I could deliver both a copy of the recipe and a batch of cookies to her door, but as she lives far, far south of me, that won't work right now.

But here's the recipe, anyway. (Please note, I did not invent this recipe. I have no idea where I got it, but I didn't come with it my own little self.) Also, this is by no means a health-food recipe. It's a treat, not a breakfast.

1 1/4 c. flour, unsifted (Why? I don't know. But hey, less work!)
1 t. baking soda
1/2 t. salt
1/2 t. cinnamon (or more, if you're feeling it)
1 c. butter, softened
3/4 c. brown sugar (Gasp! Sugar!), firmly packed
3/4 c. granulated sugar (Gasp again! More sugar!)
2 eggs
1 t. vanilla extract
3 c. Old Fashioned Oats
1 package (18 oz) Butterscotch chips (about 2 cups)

Preheat oven to 375 degrees F. Combine first 4 ingredients in a small bowl; set aside. Beat next 5 ingredients in a large bowl. Gradually beat in flour mixture. Stir in oats & chips.

Drop by rounded tablespoonfuls onto an ungreased baking sheet (I use a Pampered Chef baking stone similar to this.) Bake 7-8 minutes for chewy cookies or 9-10 minutes for crispy cookies. If your oven is as unreliable as ours, start checking after 6 minutes.

My recipe says to cool on baking sheets for 2 minutes and then remove to wire racks. We don't actually have any wire racks so we take slightly doughy cookies and let them firm up on paper plates or parchment paper. Waxed paper will do in a pinch.

Makes...I'm not sure. It depends on how big you make your cookies. If Philip is making these we're lucky to get a few dozen. If I'm making them, we get more.

All you need now is:

Fancy goblet optional, of course.

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Photo credits: www.sxc.hu