I can remember growing up thinking the ready to bake cookies were amazing! I’m old enough to have been around when they first started producing them; you could find them in the freezer section. I think the brand was Mrs. Good Cookie? My brother and I adored Mrs. Good Cookie because we could grab them out of the freezer and have fresh chocolate chip cookies in a matter of minutes. Now that I’m older, I have to say the homemade cookies put all of the “ready to bake” cookies to shame. I just love a homemade cookie. Maybe my tastes have changed? Maybe I’ve become a bit of a food snob? Maybe I’m older now and can appreciate the time put into making homemade cookies and I just think they taste better? I don’t know the answer. I do know that you can’t find oatmeal butterscotch cookies in the “ready to bake” section… And these cookies are amazing. I actually found this recipe on the back of a bag of Nestle butterscotch chips. I must admit at first glance I was quite unsure that oats and butterscotch needed to be together at all, much less in a cookie. I love a cooking adventure though so I made them and we love them. They are just as simple as other made from scratch recipes; you just add a few extra ingredients (oats, cinnamon, etc.). These cookies are so unique but still soft, delicate and delicious.

What you will need:

1 ¼ cups all purpose flour

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

1 cup (2 sticks of butter, softened)

¾ cup granulated sugar

¾ cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

3 cups quick oats

1, 11oz package of butterscotch chips

The Instructions:

Preheat your oven to 350.

In a medium bowl, combine all dry ingredients: flour, baking soda, salt and cinnamon. In a large bowl, combine the butter, granulated sugar, brown sugar and vanilla extract with a mixer until it is creamy. Add the eggs one at a time making sure to beat well after each addition. Slowly beat in the flour mixture until you have a nice chocolate dough consistency. Stir in the oatmeal and butterscotch chips. Drop by the teaspoon full onto an UNGREASED cookie sheet.

Bake them for 9-10 minutes until the center is set. The edges will look a little crisper than the rest. Do not over bake them; they will firm up on the cookie sheet after you take them out of the oven. Let them cool on the cookie sheet for at least 15-20 minutes.