..cookies..

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! 

xo-ag 

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.