Mary Boyer's Butterscotch Oatmeal Cookies - Butterscotch Oatmeal Cookies

• 1-1/4 cups (300 ml) all-purpose flour
• 1 tsp (5 ml) baking soda
• 1/2 tsp (2 ml) salt
• 1/2 tsp (2 ml) ground cinnamon
• 1 cup (225 ml) butter, softened
• 3/4 cup (175 ml) sugar
• 3/4 cup (175 ml) packed brown sugar
• 2 large eggs
• 1 tsp (5 ml) vanilla extract
• 3 cups (700 ml) uncooked quick or old fashioned oats
• 1-2/3 cups (400 ml) butterscotch flavored chips
• 1 cup (225 ml) of chopped pecan or walnuts (optional)

1. Preheat oven to 375 degrees (200 C.).
2. Combine flour, baking soda, salt and cinnamon in a bowl and sit aside.
3. In a separate mixing bowl, beat together, with an electric mixer, the butter, sugars, eggs and vanilla.
4. To this second mixture, gradually add the flour mixture and combine.
5. Stir in the oats and chips.
6. Stir in the nuts if you are using them.
7. Drop by rounded tbsp onto an ungreased baking sheet.
8. Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crispy cookie.
9. Cool on baking sheet for 2 minutes then remove onto a cooling wire to completely cool.
10. Grease a 15 x 10 inch jelly roll pan.
11. Prepare the dough as directed above.
12. Spread into the prepared pan.
13. Bake for 18 to 22 minutes or until very lightly browned.
14. Cool completely in pan on a wire rack.
15. Cut into bars to serve.

flour, baking soda, salt, ground cinnamon, butter, sugar, brown sugar, eggs, vanilla, oats, flavored chips, pecan

Taken from online-cookbook.com/goto/cook/rpage/001C2B (may not work)