dear etta...

*okay all you brats that haven't posted your emails to stay on the VIP list, you are lucky to see this. because i owe etta a recipe, you all get to see it and maybe make it on your own. BUT you'd better give me your emails because we're switching to a PRIVATE blog soon!!


dear etta,

how lovely it is to see your shining face every day at work except for mondays, because that is my lonely day where you, marina, and not even jared are at work. thank you for your kind letter, and in response i have been motivated to post for you my loving, delicious cookie recipe that has gotten rave reviews. tell everyone you know that you give your cookies to that you made it up. hope you enjoy it.

much love,

allie

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Oatmeal Butterscotch Cookies

3/4 cup (that is 1 1/2 sticks) butter or margarine, softened 3/4 cup sugar

3/4 cup packed light brown sugar 2 eggs

1 tsp. vanilla extract 1 1/4 cups flour

1 tsp. baking soda 1/2 tsp. salt

1/2 tsp. cinnamon 3 cups quick-cooking or reg. rolled oats, uncooked

1 2/3 cups (10 oz. bag) of butterscotch chips

1. Heat oven to 375 degrees.

2. Beat butter, sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; blend thoroughly. Stir together flour, baking soda, salt and cinnamon; gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well. Drop by teaspoonfuls onto an ungreased cookie sheet.

3. Bake 8-10 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

*Makes about 4 dozen cookies!! Some of you may want to half this recipe.