Ingredients:
2 Cups Of Hershey'S Butterscotch Chips
1 Teaspoon Of The Spice Hunter Pure Vanilla Extract
1 1/4 Cups Of Gifts Of Nature All Purpose Flour
1 Teaspoon Of Arm And Hammer Baking Soda
3 Cups Of Quaker Rolled Oats
1/2 Teaspoon Of Tone's Ground Cinnamon
1/2 Teaspoon Of Kosher Table Salt
3/4 Cup Of Keller's Creamery Butter
3/4 Cup Of Granulated White Sugar
3/4 Cup Of Firmly Packed C&H Brown Sugar
2 Fresh Whole Eggs
Information:
Serving Size 33
235 Calories Per Serving
11 Grams Of Fat
Preparation Instructions:
To begin this delicious buttery homemade Hershey's oatmeal butterscotch cookies recipe, you will first need to preheat your oven to 375 degrees Fahrenheit, or roughly 190 degrees Celsius. Next you will need to take out a large mixing bowl and add in the white and brown sugar, followed by the butter. Moving along, next take out a mixing spoon and beat together these ingredients until you have a smooth and fluffy cream. Next add in the vanilla extract and two eggs, steadily stirring these ingredients into your creamy batter until it's consistent throughout. You are now ready to take out a second medium size mixing bowl, where you will proceed to add in the all purpose flour, baking soda, cinnamon, and salt. Mix this second batch of ingredients together, then steadily pour it into the first mixing bowl, stirring constantly throughout. Once a firm cookie dough starts to form in your bowl, add in the rolled oats and Hershey's brand butterscotch chips. Vigorously stir these ingredients until they are evenly distributed throughout the dough. You are now ready to begin baking, so take out a large baking sheet and grease it with butter or a non stick baking spray. Begin adding small clumps or balls of cookie dough onto the sheet, then slide it into the oven to bake for ten to twelve minutes, or until the edges of the cookies begin to turn golden. Let the cookies cool off on a wire rack for three to five minutes, then serve them warm with a tall glass of cold low fat milk.
