Vanishing Butterscotch Oatmeal Cookies

I first discovered this recipe when I received it as a gift at my bridal shower almost 3 years ago.  My friend who gave me the recipe baked a batch of these cookies and put them in a pyrex dish with the recipe on top (loved this idea btw, if you ever need a creative gift idea).  When I got got home and opened up the pyrex dish, I quickly discovered why these are called "vanishing cookies".  I don't think the cookies lasted longer than a day in my house.  Since then, this recipe has become my most requested cookie recipe by my husband and our friends.  Even Scott's best friend who doesn't usually like oatmeal cookies loved this recipe.  I've experimented with making a gluten free version of these cookies and that version tastes great too.  Whether you try the regular or gluten free version, I promise these cookies will vanish almost as quickly as you make them.

Vanishing Oatmeal Butterscotch Cookies

Ingredients:

1/2 cup (1 stick) plus 6 Tablespoons butter, softened

3/4 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 tsp vanilla

1 1/2 cups all-purpose flour (or gluten free all-purpose flour, add 1/4 tsp xanthan gum)

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

3 cups quick or old fashioned oats, uncooked (certified gluten free if making gluten free recipe)

1 bag butterscotch chips

Directions:

1.  Heat oven to 350 degrees.

2.  In a large mixing bowl, beat butter and sugars on medium speed of electric mixer until creamy.  Add eggs and vanilla.  Beat well.

3.  Add combined flour, baking soda, cinnamon, and salt; mix well.

4.  Add oats and butterscotch chips; mix well.

5.  Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

6.  Bake 8-10 minutes or until light golden brown.  Cool 1 minute on cookie sheets, remove to wire rack and cool completely.  Store tightly covered.  

Prep Time:  20 minutes

Cook Time:  8-10 minutes

What's your favorite kind of cookie?