| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
All newly t, Cookies |
60 |
Servings |
INGREDIENTS
| 1 |
c |
Butter or margarine |
| 1 |
c |
Granulated sugar |
| 1 |
c |
Packed brown sugar |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 1 1/2 |
c |
All purpose flour |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 3 |
c |
Rolled oats |
| 1 |
c |
Semisweet chocolate pieces |
| 1 |
c |
Butterscotch pieces |
INSTRUCTIONS
1. In a large mixing bowl, beat butter with an electric mixer on medium to
high speed about 30 seconds or until softened. Add sugar and brown sugar.
Beat until combined. Beat in the eggs and vanilla. Beat in flour, baking
soda, and salt. Stir in the oats. Stir in the chocolate and butterscotch
pieces.
2. Drop dough from rounded teaspoon 2 inches apart on an ungreased cookie
sheet. Bake in a 375 oven for 8 to 10 minutes or until golden. Cool on the
cookie sheet for 1 minute. Remove cookies fromcookie sheet and cool on a
wire rack. Store in an airtight container or plastic bag at room
temperature for up to 3 days. Makes about 60.
Variations: Prepare Double Whammy Oatmeal Chews as directed, except
substitute your favorite combination of candy-coated milk chocolate pieces,
raisins, dried chopped fuit, chopped nuts, or peanut butter flavored or
other flavored pieces for the 1 cup semisweet chocolate pieces and 1 cup
butterscotch pieces.
Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #731 by
L979@aol.com on Aug 9, 1997
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