Butterscotch Oatmeal Cookies

What a delicious treat for getting in the Autumn mood:

Butterscotch Oatmeal Cookies!

The best part - they are so easy. I simply use the Quaker Oats Old Fashioned recipe inside the canister lid for Vanishing Oatmeal Raisin Cookies with a few changes.

I like raisins but they aren't my favorite in cookies.

Ingredients:

1/2  cup (1 stick) butter, softened

3/4  cup firmly packed brown sugar

1/2  cup granulated sugar

2  eggs (I like to use egg beaters)

1  teaspoon vanilla

1-1/2  cups all-purpose flour

1  teaspoon baking soda

1  teaspoon ground cinnamon

1/2  teaspoon salt (optional)

3  cups Quaker® Oats (quick or old fashioned, uncooked)

My addition:

1/2 bag of Butterscotch chips

1/4 cup applesauce

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

(I like to use Parchment Paper)

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Using applesauce gives your cookies a moistened texture instead of crispy.

I'd say they are similar to the consistency of a Cliff Bar.

This yummy treat is fantastic with a cup of hot tea!

Throw a dozen in the freezer. They will stay fresh.

Happy eating.