Friday, September 04, 2009

Oatmeal Butterscotch Cookies

These chewy oatmeal cookies taste great with a glass of cold milk.

Bake large sized cookies for a school bake sale or carnival. Wrap individual cookies in zip loc bags and place in a basket for a nice presentation. Attendees can purchase a cookie to munch while they enjoy the activities!

Oatmeal Butterscotch Cookies
3/4 cup (1-1/2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 eggs
1 teaspoon Watkins Vanilla Extract
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon Watkins Ground Cinnamon
1/2 teaspoon salt
3 cups quick-cooking or regular rolled oats, uncooked
1-3/4 cups (11-oz. pkg.) butterscotch chips

1. Heat oven to 375°F.

2. Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well.

3. Combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well. Drop by heaping teaspoons onto ungreased cookie sheet.

4. Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

No comments :