Butterscotch Oatmeal Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Pasta & Grains

  • 2 cups Oats, old fashioned

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1 cup Brown sugar, dark
  • 1 tsp Cinnamon
  • 1/2 tsp Salt
  • 1 tbsp Vanilla
  • 1/3 White sugar

• Dairy

  • 2 sticks Butter

• Desserts

  • 1 bag Butterscotch chips

Found on hallnesting.com

Ingredients

• 2 cups all purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 sticks butter, softened
• 1 cup dark brown sugar
• ⅓ white sugar
• 1 tablespoon vanilla
• 1 teaspoon cinnamon
• 2 eggs
• 2 cups old fashioned oats
• 1 bag butterscotch chips

Directions

• Preheat the oven to 325 degrees.
• Mix together the flour, baking powder, and salt in a medium sized bowl and set aside.
• In the bowl of an electric mixer (or using a hand mixer) beat together the butter and both sugars until fluffy.
• Beat in vanilla and cinnamon. Add eggs, one at a time, scraping the bowl after each one.
• Add the flour mix into the creamed mixture in 2 to 3 batches, mixing it until just combined. Mix in the oats and butterscotch chips until just combined.
• Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 13-15 minutes.