Buttery Butterscotch-Pecan Cookies

• 1 cup butter, room temp (no substitutions)
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon maple extract (use ONLY maple extract)
• 2 cups flour
• 2 cups finely blended large flake oats (I do mine on the food processor)
• 12 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 (12 ounce) package butterscotch chips
• 1 12 cups chopped pecan nuts

1. Set oven to 375 degrees.
2. Grease a cookie sheet.
3. Measure 2 cups oatmeal, and grind until fine powder.
4. Using a mixer, cream butter, sugar and brown sugar very well mixed.
5. Beat in eggs and maple extract until well combined.
6. Sift together flour, finely blended oatmeal, salt, baking powder and baking soda.
7. Add to creamed mixture; blend until well combined.
8. Stir in butterscotch chips and nuts.
9. Drop from tablespoon onto greased cookie sheet, placing 2-inches apart.
10. Bake for 10-12 mins (watch closely as these bake very fast).
11. Note: for crispier cookie, bake a little longer.

butter, sugar, brown sugar, eggs, maple, flour, oats, salt, baking powder, baking soda, butterscotch chips, nuts

Taken from www.food.com/recipe/buttery-butterscotch-pecan-cookies-74643 (may not work)