Oats Butterscotch Cookies

After a few month's break the Home Baker's challenge has regrouped again this month, big thanks to Rafeeda @ The Big Sweet Tooth for taking the initiative and getting the group active again. Our theme for this month is 'Baking with Oats' and she gave some yummy bakes to choose from.
I made these very addictive Oats & Butterscotch cookies. I had the butterscotch chips in the pantry for a while begging to be used and they went straight into these cookies and tasted amazing. Recipe is right from the back of the wrapper which of course I never looked at until I read Rafeeda's recipe :-)

I'm always looking for people to share any goodies I make, so luckily I was meeting some of my blog buddies couple of days ago and these cookies were just perfect to bring along for them. They all loved them and even my chocolate loving son liked them a lot.

You can easily swap chocolate chips with the butterscotch chips if that is what you have on hand, but do try this version. I was thinking that the butterscotch chips will make the cookies too sweet, but they were not overly sweet. Perfect with a glass of milk.

Ingredients: Makes about 48 cookies

Quick or Regular Oats - 3cups
All purpose flour - 1¼cups

Baking Soda - 1tsp
Ground Cinnamon - ½tsp
Salt - ½tsp
Unsalted Butter - ¾cup (1½sticks), softened
Granulated Sugar - ¾cup
Brown Sugar - ¾cup
Eggs - 2 large (2tbsp egg replacer powder whisked in 6tbsp water)
Vanilla extract - 1tsp
Butterscotch Chips - 11oz. bag

Method:

• Preheat oven to 375°F.
• Combine flour, baking soda, ground cinnamon and salt in a mixing bowl.
• Beat butter, granulated and brown sugar, eggs (egg replacer mixture) and vanilla extract with a hand mixer or in a stand mixer until light and well blended.
• Slowly stir in the flour mixture and beat until combined. Finally add the oats and butterscotch chips and give a good stir.
• Place 1 rounded tablespoons of the mixture on an ungreased baking sheet. Bake for 7~8 minutes for a chew cookie or 9~10 minutes for a crispy cookie. Cool on the baking sheet for 2 minutes, then transfer them over to a wire rack to cool completely.