Oatmeal Butterscotch Cookies

• 1/2 cups Plus 6 Tablespoons Butter
• 3/4 cups Firmly Packed Brown Sugar
• 1/2 cups Granulated Sugar
• 2 Eggs
• 1 teaspoon Vanilla
• 1-1/2 cup Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoons Salt
• 3 cups Quick Cooking Oats
• 1 bag (12 Oz. Bag) Butterscotch Chips

1. Preheat oven to 350 F.
2. In a large bowl using an electric mixer, beat butter and sugars together on medium speed until creamy. Add eggs and vanilla; beat well. Add flour, baking soda, cinnamon and salt; mix well. Add oats and butterscotch chips; mix well.
3. Drop dough by rounded tablespoonfuls onto un-greased cookie sheets spacing them about 2 inches apart. Bake 8 to 10 minutes or until lightly golden brown.
4. Remove pans from oven and set on a rack. Cool cookies for 1 minute on cookie sheets then remove them to a wire rack to cool. Cool completely. Store tightly covered.
5. Makes approximately 4 dozen cookies.

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

Taken from tastykitchen.com/recipes/desserts/oatmeal-butterscotch-cookies/ (may not work)