Oatmeal Butterscotch Chip Cookies Recipes

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YUMMY OATMEAL BUTTERSCOTCH COOKIES

I was looking through all the wonderful Oatmeal Butterscotch recipes here on 'Zaar and was surprised that there was not this basic recipe which DH was craving. Found this one on Hershey's Kitchens website. These came out just how I rememebered them, chewy, sweet and delicious. In my oven the cookies came out best when cooked the full 10 minutes. DH sugggests that these may also be good for you because of the oatmeal, I think otherwise, but they sure taste good. These cookies freeze well too!

Provided by Debloves2cook

Categories     Dessert

Time 25m

Yield 36-48 cookies

Number Of Ingredients 11



Yummy Oatmeal Butterscotch Cookies image

Steps:

  • Preheat oven to 375°F.
  • Beat butter and sugars in a large bowl until well blended. Add eggs and vanilla, beat well.
  • In a separate bowl combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended.
  • Stir in oatmeal and butterscotch chips, mix well.
  • Drop by heaping teaspoons onto ungreased cookie sheet.
  • Bake 8-10 minutes or until golden brown. cool slightly, remove from cookie sheet to wire rack. Cool completely.
  • Enjoy!

3/4 cup butter or 3/4 cup margarine, softened
3/4 cup granulated sugar
3/4 cup light 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 oatmeal (quick-cooking or regular)
1 3/4 cups butterscotch chips (1 - 11oz Pkg.)

OATMEAL BUTTERSCOTCH COOKIES

Great cookies!

Provided by Jolene

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 25m

Yield 48

Number Of Ingredients 11



Oatmeal Butterscotch Cookies image

Steps:

  • 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.

Nutrition Facts : Calories 118.6 calories, Carbohydrate 16.2 g, Cholesterol 15.4 mg, Fat 5.1 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3.4 g, Sodium 81.4 mg, Sugar 10.3 g

¾ cup butter, softened
¾ cup white sugar
¾ cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
3 cups rolled oats
1 ⅔ cups butterscotch chips

OATMEAL BUTTERSCOTCH CHIP COOKIES

These cookies are a favorite! They're one of those crispy on the outside, chewy on the inside, type of cookie, and I think you'll love how they turn out! The recipe came from our community cookbook.

Provided by Lindas Kitch

Categories     Dessert

Time 10m

Yield 28 3-inch cookies

Number Of Ingredients 10



Oatmeal Butterscotch Chip Cookies image

Steps:

  • Preheat oven to 350 degrees F.
  • In a medium mixing bowl, mix together the ingredients in the order listed. Start by creaming the shortening with the sugars, then add the vanilla; mix well.
  • Add the beaten eggs; mix well; set aside.
  • In a separate mixing bowl, thoroughly combine the flour, soda, and salt. Add the flour mixture, all at once, to the shortening-sugar mixture; mix well.
  • Add the oats and the butterscotch chips all at one time; mix well.
  • Grease (with vegetable shortening) a large 16-inch by 12-inch baking sheet.
  • Shape dough into golf ball-size balls, spacing 2 inches apart. Place 12 dough balls on the cookie sheet.
  • Bake at 350 degrees for 10 to 12 minutes. In my oven, the cookies are generally done baking in 11 minutes. Allow cookies to sit on the baking sheet 1 minute before removing them to a wire rack to cool completely.

Nutrition Facts : Calories 210.9, Fat 9.9, SaturatedFat 3.8, Cholesterol 13.3, Sodium 141.3, Carbohydrate 28.9, Fiber 0.8, Sugar 18.9, Protein 2.2

1 cup vegetable shortening
1 cup granulated sugar
1 cup light brown sugar, firmly packed down
1 teaspoon pure vanilla extract
2 large eggs, beaten
1 3/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups old fashioned oats, uncooked
1 (6 ounce) package butterscotch chips (1 cup)

OATMEAL COOKIES WITH BUTTERSCOTCH AND CRANBERRIES

Oatmeal cookies get an upgrade with the addition of butterscotch and cranberries

Provided by Food Network Kitchen

Time 1h35m

Yield about 2 dozen cookies

Number Of Ingredients 12



Oatmeal Cookies with Butterscotch and Cranberries image

Steps:

  • Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl on medium-high speed until fluffy. Add the vanilla and egg and beat to combine.
  • Whisk the flour, oats, baking soda, cinnamon and salt together in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the butterscotch chips and cranberries.
  • Line 2 baking sheets with parchment. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2-inches apart on the prepared baking sheets and refrigerate for 30 minutes.
  • Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
  • Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

8 tablespoons (1 stick) unsalted butter, at room temperature
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1 cup all-purpose flour (see Cook?s Note)
1 cup rolled oats
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1 cup butterscotch chips
1/2 cup dried cranberries

CHEWY CHOCOLATE CHIP OATMEAL COOKIES

I modified Beatrice's Excellent Oatmeal cookies very slightly. I came up with something that my boyfriend went CRAZY over! I've never seen him enjoy cookies to that extent! He said I blew his mother's recipe away.

Provided by PANTHERA

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 55m

Yield 42

Number Of Ingredients 11



Chewy Chocolate Chip Oatmeal Cookies image

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
  • Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 144.7 calories, Carbohydrate 17.2 g, Cholesterol 20.5 mg, Fat 8.1 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 107.2 mg, Sugar 9.8 g

1 cup butter, softened
1 cup packed light brown sugar
½ cup white sugar
2 eggs
2 teaspoons vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips

OATMEAL BUTTERSCOTCH COOKIES

Everyone deserves a sweet break, and these creamy, light, and chewy oatmeal butterscotch chip cookies are the perfect recipe. We've made it easy with a delicious secret shortcut - a box of Betty Crocker™ Super Moist™ yellow cake mix! We love using cake mix to make oatmeal butterscotch chip cookies consistently delicious and easy. While the butterscotch chips are the star of these cookies, the cinnamon and walnuts add a little extra flavor and crunch. Turn these cookies into an indulgent dessert by adding ice cream and drizzling it all with decadent caramel syrup.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 48

Number Of Ingredients 8



Oatmeal Butterscotch Cookies image

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, beat butter, sugar, cinnamon and egg with electric mixer on medium speed until creamy. Stir in cake mix and oats until blended. Stir in butterscotch chips and walnuts.
  • On ungreased cookie sheets, drop dough by rounded teaspoonfuls about 2 inches apart. Flatten dough slightly with fingers.
  • Bake 10 to 12 minutes or until light brown. Immediately remove from cookie sheets to cooling racks. Store covered.

Nutrition Facts : Calories 120, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 7 g, TransFat 0 g

1 cup butter or margarine, softened
1/4 cup sugar
1 teaspoon ground cinnamon
1 egg
1 box Betty Crocker™ Super Moist™ yellow cake mix
2 cups quick-cooking oats
1 cup butterscotch chips
1 cup chopped walnuts

BUTTERSCOTCH OATMEAL COOKIES

With a cookie-loving husband and seven kids, one batch of cookies doesn't last long here! When I make this colossal recipe, I divide it into thirds and make three different types to please everyone. One with chocolate chips and nuts, another with raisins and one with butterscotch chips. Everyone is happy! -Lisa Cooper, Paris, Texas

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 6-3/4 dozen.

Number Of Ingredients 13



Butterscotch Oatmeal Cookies image

Steps:

  • In a very large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. , Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans., Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks.

Nutrition Facts :

1 cup butter, softened
6 tablespoons butter-flavored shortening
1-2/3 cups packed brown sugar
2/3 cup sugar
3 eggs
1/3 cup buttermilk
2 teaspoons vanilla extract
3 cups quick-cooking oats
2-1/2 cups plus 2 tablespoons all-purpose flour
1-1/2 teaspoons baking soda
1-1/4 teaspoons salt
3/4 cup butterscotch chips
1/2 cup chopped pecans

OATMEAL SCOTCHIES COOKIES

Don't even think that you can eat only ONE! Boy, are these cookies fabulous! They are so moist and chewy. If you prefer a crisper cookie, just bake for a couple of minutes longer. These are great cookies to send overseas to our troops.

Provided by Chris Diaz

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 55m

Yield 48

Number Of Ingredients 13



Oatmeal Scotchies Cookies image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a mixing bowl, beat the butter, brown sugar, white sugar, egg, and vanilla extract until well combined. Beat in flour, baking soda, salt, cinnamon, nutmeg, and rolled oats until thoroughly mixed. Stir in the butterscotch chips and coconut. Drop the dough by tablespoonfuls about 2 inches apart onto baking sheets.
  • Bake the cookies in the preheated oven just until the bottoms are light brown, 7 to 8 minutes. If you prefer crunchier cookies, bake 9 to 10 minutes.

Nutrition Facts : Calories 118.1 calories, Carbohydrate 13.5 g, Cholesterol 16.6 mg, Fat 6.5 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 4.2 g, Sodium 83.8 mg, Sugar 6.9 g

1 ¼ cups unsalted butter at room temperature
¾ cup brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 cups quick-cooking rolled oats
1 cup butterscotch chips
½ cup sweetened flaked coconut

BUTTERSCOTCH OATMEAL COOKIES

It's amazing that such a simple recipe can provoke such a wild reception! After taking these to a family gathering, it was the MEN who went over-the-top nuts! After writing the recipe out three times, I thought it would be easier to post it! (This is modified from a 'Magnolia' recipe.)

Provided by SinginChef

Categories     Dessert

Time 45m

Yield 60 cookies, 30 serving(s)

Number Of Ingredients 12



Butterscotch Oatmeal Cookies image

Steps:

  • Cream butter with applesauce; then cream with sugars til smooth.
  • Add egg and vanilla; beat well.
  • Combine flour, soda, salt, and cinnamon. Add to creamed mixture.
  • Mix in oats and chips.
  • I used my 2-tsp scoop, slightly overloaded, and dropped on parchment a few inches apart.
  • Bake @ 350 degrees -- 11-13 minutes. I watched for a few bumpy tips to begin to turn golden, the edges just beginning to turn, too. 12 minutes was perfect in my oven.
  • Cool 5 minutes on cookie sheet. Move to rack to cool completely.
  • Original recipe says yield is 36 but I got 60 doing it my way! They were perfect for little hands! (And the big hands felt less guilt reaching for a second -- and a third -- !).

1/2 cup butter, softened
1/4 cup unsweetened applesauce
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg, room temp
1 1/2 teaspoons vanilla extract
1 cup flour (unbleached)
1/2 teaspoon baking soda
1/4 teaspoon salt (I used kosher)
1/4 teaspoon cinnamon
2 1/2 cups quick oats (mine were organic)
1 cup butterscotch chips

OATMEAL BUTTERSCOTCH TOFFEE-CRISP COOKIES

These cookies are to die for!! I promise and so do all my friends, family and co-workers. I was looking for a thin crispy oatmeal cookie. I found a number of nice recipes and took ideas from many of them. On the third attempt, this is the recipe I came up with. Special notes, you MUST use parchment paper to bake the cookies on. If you don't they will stick to the pan and break (even if you grease the pan). The batter gets thicker as you add ingredients. I add the rice cereal last, so that they are crushed as little as possible. I have tried using more and less flour. Less flour and the cookies don't form. More flour and they don't get crispy. A special thanks to PanNan, who's Crispy Coconut-Oatmeal Cookies gave me the recipe's basic foundation.

Provided by Mrs Goodall

Categories     Drop Cookies

Time 30m

Yield 50-60 cookies

Number Of Ingredients 14



Oatmeal Butterscotch Toffee-Crisp Cookies image

Steps:

  • Beat butter and sugars at medium speed with an electric mixer until blended; add eggs, vanilla and almond extract, beating well.
  • In a separate bowl, combine flour, baking soda, salt and nutmeg; add to butter mixture, mixing well.
  • Stir in oats.
  • Stir in toffee bar pieces (don't use the "toffee dust" that comes from crushing the bars, just the small pieces).
  • Mix in butterscotch chips. The batter will be very thick at this point.
  • Gently but thouroughly mix in rice cereal.
  • Shape into 1-inch balls and place on a cookie sheet covered in parchment paper. (You do not need to flatten the cookies, they spread on their own). I only place 6 cookies on each cookie sheet.
  • Bake at 350° for 12 minutes.
  • Gently slide the cookies off of the parchment paper onto wire racks to cool.

Nutrition Facts : Calories 124.6, Fat 5.6, SaturatedFat 3.7, Cholesterol 18.2, Sodium 87.9, Carbohydrate 17.5, Fiber 0.4, Sugar 11.8, Protein 1.4

1 cup unsalted butter, room temperature
1 cup sugar
1 cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon nutmeg, fresh grated
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups rolled oats, uncooked
2/3 cup chocolate-covered english toffee bar, crushed into small pieces (3 Skor Bars)
1 1/2 cups butterscotch chips
1 1/2 cups crisp rice cereal (Rice Krispies)

BUTTERSCOTCH OATMEAL RAISIN COOKIES

This is a recipe I got from a family friend then continued to tinker with. It makes a ton of cookies, but they go really fast.

Provided by Mirdreams

Categories     Drop Cookies

Time 35m

Yield 60 cookies

Number Of Ingredients 13



Butterscotch Oatmeal Raisin Cookies image

Steps:

  • Preheat oven to 375.
  • Combine: flour, baking soda, salt and spices in a small bowl.
  • Beat (cream together): butter, sugar, eggs and vanilla in a large mixing bowl.
  • Gradually beat in flour mixture.
  • Stir in oats, butterscotch chips and raisins.
  • Drop by rounded teaspoons.
  • onto cookie sheet.
  • Bake 7 to 8 minutes.
  • Cool 2 minutes on pan than transfer to rakes till cool.
  • Cook's Note in Response to Marg (CaymanDesigns)'s Review: I've found it's important to make sure you replace any of the add-ins you leave out (raisins or butterscotch chips) either with the same amount of another add-in or with an equal amount of extra oats. That will keep the cookie from being too "runny".

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 cup butter (softened) or 1 cup margarine (softened)
1 1/2 cups sugar
2 eggs
1 1/2 teaspoons vanilla extract
3 cups old fashioned oats (I use Quaker Oats)
2 cups butterscotch chips
2 cups raisins

BUTTERSCOTCH OATMEAL COOKIES

LOVE 'em cookies. 'Thanks mom,' said my son. These cookies were a test, and they scored an 'A+.' Made with whole-wheat flour and flax, they are a nice change to the everyday chocolate chip.

Provided by Tami

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 42m

Yield 48

Number Of Ingredients 11



Butterscotch Oatmeal Cookies image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix flour, salt, and baking soda in a bowl.
  • Beat the butter, brown sugar, flax seed, and white sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in the last egg along with the vanilla extract. Add the flour mixture and beat until just incorporated. Fold oats and butterscotch chips into the dough just enough to evenly combine; drop by ice cream scoop or heaping spoonfuls onto baking sheets.
  • Bake in preheated oven until browned, 12 to 14 minutes. Allow to cool on baking sheets for 3 minutes before transferring to cooling rack to cool completely.

Nutrition Facts : Calories 136.6 calories, Carbohydrate 17.5 g, Cholesterol 15.4 mg, Fat 6.5 g, Fiber 1.6 g, Protein 1.8 g, SaturatedFat 3.8 g, Sodium 94.8 mg, Sugar 11.1 g

1 ¼ cups whole-wheat flour
1 teaspoon salt
½ teaspoon baking soda
¾ cup butter, softened
1 cup packed light brown sugar
¾ cup ground flax seed
½ cup white sugar
2 eggs
2 teaspoons vanilla extract
3 cups oats
2 (6 ounce) packages butterscotch chips

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In a large bowl, cream together 1 cup of softened butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until creamy. In a smaller bowl, sift together 1 1/2 cups flour and 1 tsp. baking soda and set aside. Add 2 eggs and 1 tsp. vanilla to the creamed mixture, and then mix in 1 TB hot water. Gradually add the dry mixture, and beat until smooth.
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BEST EVER OATMEAL BUTTERSCOTCH COOKIES (OATMEAL SCOTCHIES)
Add in the eggs, one at a time, beating well after each addition. Beat in the molasses and vanilla extract, mixing well. Beat in the baking powder, baking soda, cinnamon, and flour, mixing well. Lastly, beat in the oats and butterscotch chips until just combined. Cover and chill the dough for at least 45 minutes, up to overnight.
From thedomesticrebel.com


OATMEAL CHOCOLATE CHIP BUTTERSCOTCH COOKIES - TASTE AND SEE
Instructions. Heat oven to 375F. In a medium bowl, combine flour, baking soda, and salt and mix well. Using a stand mixer, beat together butter and sugar until creamy. Add eggs, milk, and vanilla and beat well. Slowly add dry ingredients and mix well.
From tasteandsee.com


OATMEAL BUTTERSCOTCH COOKIES | FAVORITE FAMILY RECIPES
Preheat oven to 350 degrees. In a large bowl or electric mixer, blend butter, sugar, and brown sugar. Add eggs and vanilla and beat until creamy and smooth. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Add this dry mixture to the butter/sugar mixture and blend well.
From favfamilyrecipes.com


OATMEAL BUTTERSCOTCH CHOCOLATE CHIP COOKIES - DELICIOUS
Instructions. Preheat the oven to 350 degrees F. Line large, rimmed baking sheets with parchment or split liners (or lightly grease with cooking spray). In a large bowl with a handheld mixer or in the bowl of an electric stand mixer, cream together the butter, brown sugar and granulated sugar. Add the eggs and vanilla and beat until light and ...
From melskitchencafe.com


BUTTERSCOTCH OATMEAL COOKIES - NEIGHBORFOOD
3/4 cup butterscotch chips. Directions: 1. Preheat the oven to 350 degrees. 2. In a bowl whisk together flour, baking soda, cinnamon, and salt. 3. In the bowl of an electric mixer, combine softened butter and sugars, and beat on medium high speed until fluffy and fully combined, about 2 minutes. Add egg and beat until combined.
From neighborfoodblog.com


OATMEAL BUTTERSCOTCH COOKIES RECIPE - THE RECIPE REBEL
In a large bowl with an electric mixer, beat butter and sugar until light and fluffy (about 3-4 minutes). Add egg and vanilla and beat until smooth. Add oats, flour, cinnamon, baking powder, baking soda and salt and stir with an electric mixer or by hand until completely combined. Stir in butterscotch chips.
From thereciperebel.com


BUTTERSCOTCH OATMEAL COOKIES - OUR BALANCED BOWL
Instructions. To a large bowl, add in the 2 sticks of softened salted butter. Add the brown sugar and granulated sugar into the bowl. Using a hand or stand mixer, cream together on medium speed for about 1 minute until combined. To the same bowl, add in the eggs and vanilla extract and mix in until combined.
From ourbalancedbowl.com


BROWN BUTTER BUTTERSCOTCH OATMEAL COOKIES - TWO PEAS & THEIR POD
While the brown butter is cooling, whisk together the flour, baking soda, salt, and cinnamon in a medium bowl. Set aside. In the bowl of a stand mixer, combine the browned butter with brown sugar and granulated sugar. Beat until creamy and smooth, about 3-4 minutes. Add the eggs and vanilla extract and mix until combined.
From twopeasandtheirpod.com


OATMEAL BUTTERSCOTCH COOKIES - SPICY SOUTHERN KITCHEN
Instructions. Preheat oven to 350 degrees. Beat butter with an electric mixer for 30 seconds. Add brown sugar, baking soda, salt, and cinnamon and beat at medium speed for 2 minutes. Beat in eggs and vanilla extract. Beat in flour. Beat in oats and butterscotch morsels.
From spicysouthernkitchen.com


OATMEAL BUTTERSCOTCH COOKIES - TASTY KITCHEN
Preparation. In a large bowl using an electric mixer, beat butter and sugars together on medium speed until creamy. Add eggs and vanilla; beat well. Add flour, baking soda, cinnamon and salt; mix well. Add oats and butterscotch chips; mix well. Drop dough by rounded tablespoonfuls onto un-greased cookie sheets spacing them about 2 inches apart.
From tastykitchen.com


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