Oatmeal Butterscotch Cookies

• 3/4 cup (1-1/2 sticks) butter or margarine, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups quick-cooking or regular rolled oats
• 1-3/4 cups (11-oz. pkg.) HERSHEY'S Butterscotch Chips

1. Heat oven to 375u0b0F.
2. Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well.
3. Combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well. Drop by heaping teaspoons onto ungreased cookie sheet.
4. Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

butter, sugar, brown sugar, eggs, vanilla, flour, baking soda, ground cinnamon, salt, quickcooking, butterscotch

Taken from www.epicurious.com/recipes/member/views/oatmeal-butterscotch-cookies-1219907 (may not work)