Butterscotch Oatmeal Cookies

These are pictured on the left below.

These great if want to add an everyday cookie with a little more substance to your cookie tins. Taken from Farm Journal’s Best-Ever Cookies.

3/4 c. flour
3/4 tsp. baking soda
1/4 tsp. cinnamon
1/8 tsp. salt
1/2 c. shortening
1/2 c. brown sugar, packed
1/2 c. sugar
1 egg
1 c. quick-cooking oats

Preheat over to 325 degrees F.
Cream together shortening, brown sugar, and sugar in large bowl until light and fluffy. I used a hand mixer at medium to high speed. Add egg; beat well.
Gradually add dry ingredients, blending well. Stir in oats. Drop mixture by rounded teaspoonfuls, about 3″ apart, on greased baking sheets.
Bake for 15 minutes or until golden brown. Transfer to cooling racks. When cool, freeze or bundle up immediately to share at Christmas get togethers. Makes 2 1/2 dozen.

I’m sharing this recipe as part of Abbie’s Christmas Cookie Recipe Swap. Click on over for other recipe ideas.

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