Butterscotch Oatmeal Raisin Cookies

The majority of the stores are getting ready for the holiday baking, so all my favorite goodies are on sale (lots of butter and sugar) and I just can’t pass up a good sale. The cranberries finally made it to the grocery store, and I had to run around in circles just to find them! I guess the local grocery store was hiding them because when I finally found them, they had a few on display and there was no price tag.  I am happy I had my sales ad so I knew they were 2 for 5.

What I didn’t expect to end up in the cart was a packet of butterscotch chips and raisins. Before I could even put them back Josh goes ahead and bags them up and puts them in the cart. Butterscotch chips and raisins are not a combination that I thought would go well in a cookie but it’s quite addictive and you can’t eat just one.

Butterscotch Oatmeal Raisin Cookie Recipe:
1 cup all-purpose flour
½ tsp. baking soda
¼ tsp. salt
½ tsp. ground cinnamon
1 stick and 2 tbsps. room temperature butter (I used salted)
1 cup granulated sugar
1 large egg
1tsp. vanilla extract
1 cup rolled oats
1 cup butterscotch chips
½ cup raisins
Recipe Directions: Preheat oven to 350 degrees; in a small bowl sift flour, baking soda, salt, and cinnamon. In a large bowl cream butter and sugar, add egg and vanilla extract to the bowl until all the ingredients are mixed.

Add oats and flour to the batter in small batches, mixing until all the flour and oats are in the batter. Fold raisins and butterscotch chips in the batter. Line a baking sheet with parchment paper and place heaping tablespoons of dough on to the baking sheet.

Bake cookies for 8-13 minutes. Let cookies cool on baking sheet for 5 minutes. Transfer to a cooling rack and let cookies cool completely.