Recipe

I'm excited to share a recipe card I made with the New Peachy Keen Stamps January 2014 Release.  The chef is perfect for recipes!!  My Son had written out this recipe at school and told me it sounded like a good recipe we could try.  We made it and YES it was a good recipe ~ quick & easy too!!  Knew I had to make a recipe card to add this recipe to my stand and the little chef was just the right touch!!  Love Peachy Keen Stamps!!
I submitted it to join the Peachy Keen January 2014 Release Linky Party!

Recipe

Another great recipe I have to share!!  Again I found some Butterscotch Chips and searched for a recipe ~ this is what I found and WOW! they are yummy!!  If you have a sweet tooth (my daughter does and told me these are the best cookies I've made!) then you will love these!  You can print a copy here.   Enjoy!!

Oatmeal Butterscotch Cookies

Ingredients

• 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 , uncooked
• 1-3/4 cups (11-oz. pkg.) HERSHEY'S Butterscotch Chips                     

 

1. 1 Heat oven to 375°F. 
2. 2 Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well.
3. 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. 4 Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.