Today was the first day, and of course the easiest since it's someone we already know. We decided to pick our neighbor who referred us to our other neighbor that lives only a few feet away. We've never actually met him before..but he always brings the garbage cans back in every week which is really nice. So thanks Sarah for helping us meet him! The cookie recipe for today isn't one I chose specifically..Yesterday I made them but only cooked 1 batch and froze the rest. (By the way, it's a really good idea when you want to make cookies but don't neccessarily want to cook or eat them all right away to scoop out the dough into balls and then place them onto your cookie sheet very close together. Then once you've filled your tray, cover it in saran wrap and place it in the freezer for two to three hours, until partially frozen. Once the dough is partially frozen, place in a freezer bag and put them back in the freezer. You can label the bag with the name, date, cooking temp., etc. This way you can pull out a couple at a time whenever you want them without having a solid brick of cookie dough. Just a tip I learned recently and thought i'd share!) Back to the recipe (from Hershey):
3/4 cup (1-1/2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups quick-cooking or regular rolled oats, uncooked
1-3/4 cups (11-oz. pkg.) HERSHEY'S Butterscotch Chips
1. Heat oven to 375°F.
2. Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well.
3. Combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well. Drop by heaping teaspoons onto ungreased cookie sheet.
4. Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.