1 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 c. (2 sticks) butter, softened
3/4 c. sugar
3/4 c. firmly packed brown sugar
2 eggs
1 tsp. vanilla extract
3 c. quick or old-fashioned oats, uncooked
1 (12 oz.) pkg. (2 c.) butterscotch chips

Preheat oven to 375 degrees. In small bowl, combine flour, baking soda, salt and cinnamon; set aside.

In large mixer bowl, combine butter, sugar, brown sugar, eggs and vanilla extract; beat until creamy. Stir in oats and butterscotch chips. Drop by level measuring teaspoons onto ungreased cookie sheets. Bake 7 to 8 minutes for chewier cookies; 9 to 10 minutes for crispier cookies. Makes about 4 dozen.

FOR PAN COOKIES: Spread dough into greased 15 1/2 x 10 1/2 x 1 inch baking pan. Bake at 375 degrees for 18 to 22 minutes. Cool completely. Cut into 35 (2 inch) squares.