Oatmeal Butterscotch Cookies

I adapted this from Hershey's Cookbook (Sweet Treats, Decadent Delights and Timeless Treasures)

3/4 C. ( 1 1/2 sticks) butter, softened
3/4 C. granulate sugar
3/4 C. packed light brown sugar
2 eggs (mine were medium, so I added a little more egg beaters)
1 tsp. vanilla extract
1 1/4 C. flour + 1/4 C.
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. salt
3 C. quick cooking oatmeal
1 3/4 C. Butterscotch Chips

1. Preheat oven to 375
2.  Beat butter, sugar and brown sugar, until well blended.  Add eggs and vanilla.  Beat well. 
3. Stir dry ingredients together (flour, soda, cinnamon, salt).  Gradually add to butter mixture, blend and beat well. 
4.  Stir in oats and butterscotch chips.  Mix well. 
5.  Drop by heaping teaspoons onto ungreased cookie sheets.
6.  Bake 8-9 minutes or until golden brown.  Cool on sheets (5 minutes).  Remove to wire rack and cool completely. 

Instant pot chicken noodle soup

Carrots, celery, onions
Saute veggies in butter.  Season with salt and pepper

Cook frozen chicken in IP for 15 on poultry setting.  Let is naturally release for 5 minutes.
Save the broth.  Season chicken with salt and pepper.

Remove chicken.  Add 10 cups of water and add enough bouillon (both powdered and cubed) to equal 11-12 cups.  We want our broth to be super strong.  Click the saute button and bring to a boil.

While you are waiting make the noodles- 1 cup flour, 1 egg, and 1/2 egg shell o f milk + extra.  Mix with fork.  Flour the counter and roll out.  Super thin.  Make sure the broth is boiling and add the noodles in.  Cook for about 15 minutes.

Add the chicken back in and then the veggies.  Salt and pepper, plus 1/2 tsp basil and oregano.