Chewy Oatmeal Cookies with Butterscotch and Chocolate Chips

Chewy Oatmeal Cookies with Butterscotch and Chocolate Chips Recipe
from the kitchen of Susie McEveety

Ingredients

1 cup butter or margarine
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 tsp. vanilla
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3 cups rolled oats
1 6-oz. package (1 cup) semisweet chocolate pieces
1 cup butterscotch pieces
1 cup more each of chocolate and butterscotch chips for drizzle.

DRIZZLE:

Follow directions on chocolate chips pkg for “fruit dip”, which I believe is adding 1 TB of shortening to 1 c. of chips, microwaving until melted. (do the same with butterscotch chips, but you may have to use a bit more shortening to get the same consistency). Drizzle over top of cookies, letting first drizzle harden before drizzling the second round. So you will end up with both chocolate AND butterscotch drizzle. Less is NOT more here! Hahaha..

Directions

In a large mixing bowl, beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Beat in the eggs one at a time, adding second egg after first is fully mixed in. and vanilla Add sugar and brown sugar. Beat until combined.. Beat in flour, baking soda, and salt (mix flour, baking soda, and salt before adding to wet mixture). Stir in the oats. Stir in chocolate and butterscotch pieces.
Drop dough from a rounded teaspoon 2 inches apart on an ungreased cookie sheet. Bake in a 350 degree oven for 11 - 104minutes or until golden brown around edges and center still appears raw. Remove cookies from oven, cool on cookie sheet 5 min then transfer to wire rack to cool completely.
Makes about 30-40
Let cookies cool completely, then follow directions for drizzling top of cookies.

TIPS

Pull eggs and butter first when you are gathering ingredients so that they are soft and room temp when you add them to batter. I even put the butter by the pre-heating stove to soften it up more.
Mix wet ingredients ENTIRELY before adding the dry, however don’t let it mix on and on…or the cookies will come out cakey.
Be sure cookie sheet is not warm when you drop the dough
Be GENEROUS with the dough balls. This original recipe says that it yields 50-60, but with the way I make the dough balls I only get about 36/38 out of it. Almost the size of golf balls.
I rotate the cookie sheet halfway through baking (after about 6 min)
Always a good idea to cook ONE cookie to start and see what happens. You may have to adjust the time or temp depending on your oven. My first batch is never as good a the rest.
Cookies look very raw in the center (about the size of a quarter) and browned along edges when I pull them.
Let cookies sit on cookie sheet 5 min. before removing them to wire rack to cool completely.
Let cookies cool completely before adding drizzle
Let chocolate drizzle harden and cool before adding butterscotch drizzle.
Ta-da! J