- 1 1/4 cups [175 g] all-purpose flour
- 1 teaspoon [5 mL] baking soda
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5 mL] cinnamon
- 1 cup [225 g] butter or margarine, softened
- 3/4 cup [150 g] sugar
- 3/4 cup [190 mL] packed brown sugar
- 2 eggs
- 1 teaspoon [5 mL] vanilla extract
or
grated rind of 1 orange
- 3 cups [750 mL] rolled oats
- 11 ounces [312 g] butterscotch chips [1 2/3 cups / 410 mL]
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- Preheat oven to 375°F [190°C].
- Mix together flour, baking soda, salt and cinnamon into a small bowl.
- Using an electric hand beater, into a large bowl, beat together butter or margarine, sugar, brown sugar, eggs and vanilla extract of grated orange rind until creamy.
- Delicately stir dry ingredients into creamy mixture.
- Then stir in rolled oats and butterscotch chips.
- Prepare round, or rectangular cookies.
Round Cookies
- Leaving lots of space betwenn each, drop tablespoonfuls of dough onto ungreased cookie sheets.
- Bake into preheated oven for 7 to 8 minutes for soft cookies, 9 to 10 minutes for crunchy cookies.
- Leave to cool onto cookie sheets for 2 minutes; transfer onto wire racks to cool completely.
Rectangular Cookies
- Spread dough into a greased 15 1/2 x 10 1/2-inch [40 x 27-cm] cake roll pan.
- Bake into preheated oven for 18 to 22 minutes, until just golden on top.
- Cut dough into rectangles, unmold and transfer onto wire racks to cool completely.
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