Ingredients:
1 2/3 Cups Of Log House Butterscotch Flavored Chips
1 1/4 Cups Of Arrowhead Mills All Purpose Baking Flour
3 Cups Of Quaker Rolled Oats
3/4 Cup Of C&H Fine Ground White Sugar
3/4 Cup Of Firmly Packed C&H Brown Sugar
1 Cup Of Softened Real Butter
2 Large Fresh Eggs
1 Teaspoon Of Adams Extracts Pure Vanilla Extract
1/2 Teaspoon Of Fine Ground Table Salt
1 Teaspoon Of Arm And Hammer Baking Soda
1/2 Teaspoon Of Ground Of McCormick Ground Cinnamon
Information:
Serving Size 20
215 Calories Per Serving
8 Grams Of Fat
Preparation Instructions:
To begin this recipe, preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Next take out a large mixing bowl, add in the softened butter and both the white and brown sugar, then whip them together until they form a light and fluffy cream. Next add in both eggs and the vanilla extract, steadily mixing them into the batter. From here you will want to add in the flour, ground cinnamon, baking soda, and table salt, again steadily stirring until each of these ingredients are evenly distributed within the mixture. Lastly add in the rolled oats and butterscotch chips, and then vigorously stir the cookie dough until it begins to firm in the bowl. Next quickly grease a large cookie sheet, and begin placing spoonfuls of the cookie dough on to it. Once your cookie sheet if full, slide it into the oven to bake for twelve minutes, or until the cookies begin to turn golden. Let each batch cool for five minutes before serving. Oatmeal butterscotch cookies are delicious with a cold glass of milk.
