Soul Food Saturday #10

Good Morning! How about a sweet treat to start the weekend? Bekki is here today with a simple cookie that includes one of my favorite flavors...butterscotch!!

Yes, last week I gave the oven a break. But this week I decided, let’s use it early in the day. Yep, I said early. A little secret to baking in the summer in my kitchen is baking in the morning before the heat sneaks up and warms up the house. This cookie is one of my husband’s absolute favorites. The photo clearly shows big piles of these cookies don’t stick around very long. It won’t be any different in your kitchen either. When vacation time comes around, we tend to pull a few extra treat recipes out. This is definitely one of those! So, grab a cup of coffee and hang out with me at the table while these oh so good cookies bake up for the ones we love most.

Oatmeal Butterscotch Cookies Adapted from Incredibly Easy Cookies

¾ c. butter or margarine, softened

¾ c. granulated sugar

¾ c. packed light brown sugar

2 eggs

1 tsp. vanilla extract

1 ¼ c. all purpose flour

1 tsp.  Baking soda

½ tsp. salt

½ tsp ground cinnamon

3 c. quick cooking or regular rolled oats, uncooked

1 ¾ c. (11 oz. package) Hershey’s Butterscotch chips

1 Heat oven to 375 degrees.

2. Beat butter, granulated sugar, and brown sugar with electric mixer on medium speed in large bowl until well blended. Add eggs, and vanilla; blend thoroughly. Stir together flour, baking soda, salt and cinnamon; gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well. Drop by teaspoons onto ungreased cookie sheet.

3. Bake 8 to 10 minutes or until golden brown. Cool slightly. Remove to wire rack and cool completely.

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