Oatmeal Cinnamon Butterscotch Cookies

• 2-1/2 cups All-purpose Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 3/4 teaspoons Salt
• 1 cup Softened, Unsalted Butter
• 1 cup Brown Sugar
• 1/2 cups Sugar
• 2 teaspoons Vanilla Extract
• 2 whole Eggs
• 1-1/4 cup Quick Oats
• 1 cup Cinnamon Chips
• 1/2 cups Butterscotch Chips

1. Preheat the oven to 350 F and line several cookie sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
3. Using an electric mixer and a separate bowl, cream the butter and both sugars together until light and fluffy, 3-5 minutes. Don't cut the time short here.
4. Add the vanilla and eggs to the butter mixture and beat to combine. Then slowly add the flour mixture and mix until just combined.
5. Scrape the sides of the bowl and beat on low, adding the oats and baking chips.
6. Using a tablespoon, drop the cookie dough in 1 1/2 tablespoon size portions onto the cookie sheets. Make sure they are spaced 2-3 inches apart to allow for spreading.
7. Bake the cookies for 10-11 minutes, until the edges are golden, but the centers still seem soft. Cool completely on the baking sheets before moving.

allpurpose, baking powder, baking soda, salt, butter, brown sugar, sugar, vanilla, eggs, oats, cinnamon chips, butterscotch chips

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