Ok, so this is my second attempt at cookies - and so far, these are my fave :) 
I used whole wheat flour instead of just plain flour and Splenda brown sugar.  Make sure that you pull them out of the oven as soon as 8 minutes are up so that it will be chewy  (dont worry that its soft to the touch coz they will still firm up while its cooling down)

Enjoy kids! 


Oatmeal Butterscotch Cookies
(Recipe courtesy of Hershey's)

3/4 cups butter or margarine, softened
3/4 cups 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
1 3/4 cups (11 oz pkg) HERSHEY'S Butterscotch Chips

1.  Heat oven to 375 F
2. Beat butter, granulated sugar and brown sugar with electeric mixer on medium speed in large bowl until well blended.  Add eggs and vanilla; beat well.  Stir together flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended.  Stir oats and butterscotch chips; mix well.  Drop by heaping teaspoons unto ungreased cookie sheet.
3.  Bake 8 to 10 minutes or until golden brown.  Cool slightly.  Remove to wire rack and cook completely.


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