Oatmeal Chip Cookies II

Our Family

1 cup all-purpose flour

¾ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

¾ cup butter, softened

¾ cup sugar

½ cup light brown sugar, packed

2 eggs

1 ½ teaspoons vanilla

2 ¾ cups rolled oats (old fashioned or quick, not instant)

1 ¾ cups butterscotch chips

Preheat oven to 350F. Sift the flour, baking soda, salt and cinnamon in a medium bowl. Cream the butter and sugars at medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, waiting to add the second until the first is fully incorporated. Stir in oats and butterscotch chips by hand. 

Butterscotch chips > Chocolate chips

Drop dough by rounded tablespoonfuls onto greased baking sheets. 

Bloop!

Bake for 13 to 17 minutes until golden brown but still soft. Let cookies cool for 2 minutes on pan then transfer to a wire rack to cool completely.

The first batch I made was burned to a crisp at 13 minutes. They did better (see above) when they were only in for 11.