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Oatmeal Butterscotch Cookies

Am I still American if I confess that Chocolate Chip Cookies are not my favorite cookie? (And for full disclosure, apple is not my favorite pie. Quelle horreur!) I vastly prefer these chewy and oh-so-buttery butterscotch cookies. Even if you think nothing can top a warm chocolate chip cookies, I urge you to try these cookies out for yourself. You might be surprised.

These are the cookies I make when I need instant comfort. It reminds me of baking with my mother and sister growing up, licking the paddle of the mixer, and watching the oven like a hawk until I could take the cookies out and burn my fingers trying to steal fragments of them as they cooled.

I hope you make some cherished memories of your own when you make these cookies yourself. Enjoy!

1 1/2 sticks softened butter
1/2 cup granulated sugar
1 cup dark brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups old-fashioned rolled oats
1 1/2 cups butterscotch chips

Preheat your oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper.

Cream together the butter and sugars until light and fluffy. Add the eggs one at a time, beating until well-combined. Mix in the vanilla.

In another bowl, whisk together the oats, flour, baking soda and salt. Mix these dry ingredients into the wet until well combined. Add the butterscotch chips until just combined. 

Drop rounded teaspoons of dough onto a cookie sheet two inches apart. Bake in the oven for 8 to 10 minutes. Remove and cook on the baking sheets for 5 minutes before removing to a wire rack to cool completely. Or eat them warm; do what makes you happy!


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