Loaded Oatmeal Cookies the Editors of Publications International, Ltd.
Makes about 3 dozen cookies
|3/4||cup (1-1/2 sticks) butter, softened|
|1||cup packed brown sugar|
|1-1/2||cups uncooked quick oats|
|1||cup all-purpose flour|
|1/2||teaspoon baking soda|
|1/2||teaspoon ground cinnamon|
|1||cup (6 ounces) semisweet chocolate chips|
|1||cup (6 ounces) butterscotch chips|
|1/2||cup chopped walnuts|
- Preheat oven to 350°F. Beat butter and brown sugar in large bowl until creamy. Beat in egg, milk and vanilla until light and fluffy. Mix in oats, flour, baking soda, salt and cinnamon until well blended. Stir in chips, raisins and walnuts. Drop rounded tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets.
- Bake 12 to 15 minutes or until edges are lightly browned. Cool 2 minutes on cookie sheets. Remove to wire racks; cool completely. Store in airtight container.
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