Moist and chewy oatmeal cookies studded with sweet butterscotch chips pair perfectly with ice cold milk or cups of White Hot Chocolate. Package a few of the cookies in paper envelopes tied with ribbon to send home with guests for sharing.
Makes 18 cookies
- Nonstick cooking spray
- 1 cup packed brown sugar
- ½ cup granulated sugar
- ¾ cup shortening
- 1 large egg
- ¼ cup water
- 1 teaspoon vanilla extract
- 3 cups quick cooking oats
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 12-ounce bag butterscotch baking chips
Preheat oven to 350°F. Lightly spray cookie sheets with nonstick cooking spray.
In a large bowl, beat sugars, shortening, egg, water and vanilla until smooth.
In another large bowl, combine oats, flour, salt and baking soda. Add to beaten mixture, mixing just until blended. Stir in butterscotch chips.
Use a 2¼-inch ice cream scoop to drop dough onto prepared cookie sheets. Bake for 15 to 16 minutes or until lightly golden.