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.
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