My kids all LOVE oatmeal.
And they call it Oat-Mee-Meal.
It’s what they want to eat on weekends—even more than pancakes, or waffles, or pretty much anything else.
It’s a huge thing in my house.
So… whose kids ARE they??
I mean, I never liked oatmeal.
I’m ok with oatmeal cookies, but hot mushy cereal? No way.
In fact, I don’t even like cold mushy cereal.
Cereal should not be soggy, if you ask me.
So I eat my cereal dry, and I’m happy.
OK, why do I always digress?
Let’s get back to these cookies.
They’re really good- with lots of butterscotch chips.
And so easy to make.
Seriously easy, which makes me almost as happy as eating them.
What’s the point of all this? Don’t waste your oats on hot mushy cereal, when you can make these yummy cookies instead! 🙂
Oatmeal Butterscotch Cookies (adapted from Nestle)
- 1-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup (2 sticks) butter or margarine, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups quick or old-fashioned oats
- 1-2/3 cups butterscotch chips
In a large bowl, beat butter, granulated sugar, brown sugar, eggs and vanilla extract. Gradually beat in flour mixture.
Stir in oats and butterscotch chips.
Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 7 to 8 minutes at 375 degrees.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.