Oatmeal Butterscotch Crispies

I know I've been favoring the "sweet" side of this Sweet & Savory blog lately. I apologize, but I'm blaming it on this girl I'm carrying. Unlike with the little man, who wanted salt, salt and more salt, she is saying, nearly everyday, "where's the sugar?".

So I'm bringing you more SUGAR.

I got in the baking mood yesterday and made a batch of oatmeal butterscotch cookies. Or "crispies" as I like to call them, as they get a little crispy on the edges, but still retain their softness in the middle.

They must have turned out good, as the husband made me take them to work this morning, just so he wouldn't eat anymore. No self control...

Oatmeal Butterscotch Crispies

1 1/2 sticks unsalted butter, softened

3/4 c. sugar

3/4 c. brown sugar

1 1/4 c. flour

2 eggs

1/2 t. salt

1 t. vanilla

1/2 t. cinnamon

1 t. baking soda

3 1/2 c. oatmeal

1/2 bag of butterscotch chips

Cream together butter and sugars. Add eggs one at a time until mixed well. Mix in salt, vanilla, cinnamon and baking soda, then add flour to combine. Fold in oatmeal and butterscotch chips.

Place on greased baking sheet by the spoonful. Bake at 375 degrees for 8-10 minutes, or until golden brown. They will spread quickly and look really thin, but this is what you want. Transfer immediately to a wire rack or parchment paper to cool.

Great cookies to stack up and give away as a gift!