Oatmeal Butterscotch Cookies



I was introduced to oatmeal butterscotch cookies, or “scotchies,” by the administrative assistant in my office this summer.  They have since become a regular on the baking rotation, partly because I can convince myself that anything containing oats is healthy, and partly because I have a stockpile of butterscotch chips from the discount grocery.  This particular batch is destined for old friends in dreary northern locales.  (Side note on the recipe: I used 4 oz shortening and 2 oz butter instead of 6 oz butter.)


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