Ingredients
1 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 c. butter, softened
3/4 c. sugar
3/4 c. firmly packed brown sugar
2 eggs
1 tsp. vanilla
3 c. uncooked oats
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Preheat oven to 375°. In a small bowl, combine flour, baking soda, salt and cinnamon; set aside. In a large bowl, combine butter, sugar, brown sugar, eggs and vanilla. Beat until creamy. Gradually add flour mixture. Stir in oats and butterscotch morsels. Drop by level spoonfuls onto ungreased cookie sheet. Bake 7 to 8 minutes (9 to 10 minutes for crispy cookies). Yields 4 dozen.
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Milled whole oats — pancakes, muffins, cookies, porridge bread
Roll fresh oat flakes — porridge, granola, muesli from whole grain
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Manual grain huller — process home-grown rice, oats, barley