The lips of the righteous know what is fitting, but the mouth of the wicked is only what is perverse.
- Proverbs 10:32 NIV

Moist Oatmeal-Butterscotch Cookies

Makes about 5 Dozen

1 1/4 cups	All-purpose flour
1 tsp.	Baking soda
1/2 tsp.	Salt
1/2 tsp.	Cinnamon
1	Stick of butter, softened
1/2 cup	Applesauce
1 cup	Packed brown sugar
1/2 cup	Granulated sugar
2	Eggs, beaten
1 tsp.	Vanilla extract
3 cups	Oats
11 oz.	Package of butterscotch chips

Preheat the oven to 375º.

In a medium size mixing bowl, sift together the flour, baking soda, salt, and cinnamon. Stir the ingredients together.

In a large mixing bowl, cream the butter, brown sugar and granulated sugar. Add the applesauce, and mix well. Add the eggs, and stir until creamy. Add the vanilla, and mix well. Slowly stir in the flour mixture. Gently stir in the oats and butterscotch chips.

Drop the dough by rounded teaspoon onto an ungreased, preferrably non-stick, cookie sheet. Bake for 8 to 11 minutes or until golden brown. Let them stand for approximately two minutes before moving them to a wire rack to cool.

Tips

It tends to be easier to mix the batter for oatmeal cookies. (This recipe not only creates a moist delicious cookie, but it has half the fat of the traditional recipe that calls for two sticks of butter. Instead, we use applesauce, which works well with oatmeal.)

This is an original recipe that may not be used commercially without the consent of the owners of RachelPautler.com