Soft and Chewy Oatmeal Butterscotch Cookies

Recipe Source: Mary Younkin

Ingredients:

• 3/4 cup butter softened
• 1/2 cup white sugar
• 1 cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour *
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3 cups old-fashioned rolled oats
• 1 2/3 cups approximately 11 oz butterscotch chips

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl, beat the butter until smooth and almost fluffy, about 2 minutes.
3. Add the sugars and continue beating until the mixture is light and fluffy, about 4-5 minutes.
4. Add the eggs and vanilla and beat until smooth again.
5. In a separate bowl, whisk together all of the dry ingredients except the butterscotch chips.
6. Gradually add this mixture to the wet ingredients, half at a time. Stir until fully combined. Add the butterscotch chips and stir well.
7. Using a medium size cookie scoop (about a tablespoon in size) drop the dough onto a large baking sheet lined with a silpat mat.
8. Bake for 8-9 minutes. Remove from the oven before the cookies are browned and when they still look soft in the center.
9. Let them cool on the same tray for 5-10 minutes; this will allow them to finish baking without overcooking.
10. When the cookies are firm enough to handle, transfer them to a wire cooling rack and let cool completely.
11. The finished cookies freeze well and the dough also freezes well. When baking the cookie dough straight from the freezer, I allow a few extra minutes for the baking.