butterscotch, toffee, name for favorite add-in, oatmeal cookies

I'm starting to get really excited any time I have an actual event to bake for. I think the initial appeal of having a baker around is wearing on my roommates and co-workers....we do have waistlines to watch afterall. Last night I went to see the Gipsy Kings with a group of friends/co-workers at Ravinia, so I of course offered to bring a dessert to share, along with the veggies and hummus, but I got too lazy to make home-made hummus, so nothing to blog about there. Oatmeal butterscotch cookies always tend to be a crowd pleaser, so I decided to make half the batch with butterscotch and then mix it up at make the other half with toffee chips. The butterscotch were the clear winner. I think I can improve upon the toffee by mixing in some chocolate chips too, they were good, not great and I just can't be going around passing out less than great baked goods. I find the recipe on the inside cover of quaker oats oatmeal to be the best, however, these cookies tend to spread a little too much for my liking so I might think of decreasing the butter by a bit the next time I make them.

-1/2 pound (2 sticks) butter
-1 cup firmly packed brown sugar
-1/2 cup granulated sugar
-2 eggs
-1 teaspoon vanilla
-1-1/2 cups all purpose flour
-1 teaspoon baking soda
-1 teaspoon cinnamon
-1/2 teaspoon salt
-3 cups oats
-1 cup butterscotch, toffee, chocolate chips, raisins (whatever you think would be delicous)

1. Heat oven to 350°F
2. Beat together butter and sugars until creamy
3. Add eggs and vanilla
4. Add combined flour, baking soda, cinnamon and salt; mix well
5. Stir in oats and butterscotch until well combined
6. Drop rounded tablespoon fulls on ungreased cookie sheets
7. Bake 10-12 minutes, or until golden brown
8. Cool 1-2 minutes on cookie sheet; remove to wire rack

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