Holiday Baking

The girls have disbanded for a short Thanksgiving break, but that doesn't mean the cooking and baking has to stop!  After making the requested Kung Pao Shrimp (with the replacing of edamame with peppers and carrots because little Jacob refuses to eat anything green) for my family back in St. Louis, I was on a roll, so I decided to bake some cookies.  This is a delicious recipe I've made before, and is quite a hit with the fam, so why not share it with you.

Oatmeal Butterscotch Cookies
3/4 c. unsalted butter
3/4 c. sugar
3/4 c. brown sugar
3 c. rolled oats
2 eggs
1 tsp. vanilla extract
1 1/4 c. flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1 2/3 c. butterscotch chips
Preheat oven to 375.  In a large bowl, beat the butter and sugars together, then add eggs and vanilla, beating well.  In a medium size bowl, stir together flour, baking soda, cinnamon, and salt. Gradually add flour mixture to butter mixture, until blended well.  Stir in oats and butterscotch chips with a spatula, and drop dough balls (about a tbsp. each) 2 inches apart on ungreased cookie sheets.  Bake for 10 minutes, until the edges start to brown, then let them cool on a wire cooling rack.

I'm drooling.