Oatmeal butterscotch cookie

3/4  cup		butter, softened
1/2  cup		white sugar
3/4  cup		packed brown sugar
2		eggs
2  teaspoons		vanilla extract
1-1/4  cups		whole wheat pastry flour
1  teaspoon		baking soda
1  teaspoon		ground cinnamon
1/2  teaspoon		salt
3  cups		rolled oats
1-2/3  cups		butterscotch chips

Tip: Click on the ingredient links to learn the nutritional information for all the Oatmeal butterscotch cookie ingredients. The serving size for any ingredient in Oatmeal butterscotch cookie may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 375 degrees F
2. In a large bowl beat the butter or margarine, white sugar and brown sugar together. Add the eggs and vanilla, beating well.
3. Stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in the oats and the butterscotch chips. Refrigerate at least 1 hour, or drop by teaspoonfuls onto parchment cookie sheet and refrigerate for 10 minutes.
4. Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown.