Butterscotch Oatmeal Cookies

It's the end of the month ..... how did June manage to slip right by! Perhaps it was because here it didn't feel like June until the end of the month. With all the rain and cooler temps, it felt more like early Spring. Needless to say neither Dave or I out to do our Visiting or Home Teaching (terrible, I know :-()! I'd seen this recipe on another blog and wanted to give them a try; seemed like the perfect thing to make them and drop them off to our respective teachees! I personally REALLY like oatmeal cookies, and I'm also a fan of butterscotch so this was an ideal combination. And frankly putting the white chocolate on top just made this the ultimate cookie in my mind!

1/2 cup butter, room temperature
1/2 c. butter-flavored Crisco

1 cup sugar

1 cup brown sugar

2 eggs

1 tablespoon vanilla

2 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

2 cups oatmeal

1 package butterscotch chips

Cream butter, shortening and sugars together. Add eggs and vanilla. Add all dry ingredients except oatmeal. Mix in oatmeal. Do not over mix. Just until wet and dry ingredients are incorporated. Mix in chips. Scoop out golf ball sized amount of dough. Place on ungreased cookie sheets. Bake in 350 degree oven. When cookies are almost done, at the 8 minute mark, open oven and flatten a bit with a spatula. Continue baking for about 2 minutes. Remove from oven and let cool completely.

For chocolate drizzle: Melt about 1 cup of white chocolate or vanilla chips in a small Ziploc bag in the microwave. This takes about 30 seconds to 1 minute. Squish the chips around in the bag a bit until all chips are melted and smooth. Snip off the end of one corner of the bag. Drizzle the chocolate over the cookie. Let cool again until drizzle is set.

Makes about 2 1/2 dozen 4 inch cookies.