When you make this recipe, be ready for your home to be filled with the true smells of fall; sugar and spice and everything nice.  It is beyond fabulous!

Now that the sweet fall chill is in the air, it’s time for some cookie baking!  I love this oatmeal cookie recipe because of my super sweet ingredient surprise; butterscotch.  Now, I recognize that “Butterscotch” doesn’t exactly make most people begin salivating, but the right amount in the right recipe can be magical!  It is the perfect surprise ingredient.  If you are simply not a butterscotch person, then feel free to get creative with your add-in items and switch it up with chocolate chips, peanut butter chips, nuts, raisins, or even cinnamon chips.  Since it is fall, I also sprinkled in a little splash of fall colors with edible confetti leaves.  This cookie is an easy bake, full of fall love and will be enjoyed by everyone.  My kids and husband approve!

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Fall Butterscotch Oatmeal Cookies

Ingredients:

1 cup (2 sticks) butter (melted)

1 cup sugar

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

3 cups oats (uncooked)

1 cup butterscotch chips

1/2 cup fall sprinkles

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Directions:

1.Preheat oven to 350 degrees.

2.Melt your two sticks of butter.  Pour over your sugar, brown sugar, eggs, vanilla extract and almond extract.  Mix up these ingredients.

3.Add in your dry ingredients; flour, baking soda, salt and cinnamon. Combine thoroughly.

4.Fold in your oats, butterscotch chips and edible leaves sprinkles.

5.Bake your cookies on a greased cookie sheet for approximately 11-13 minutes.

6.Cook until your cookies have the perfect crispy consistency and a nice golden brown touch.

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Don’t forget to visit My Secret Recipe To The Perfect Cookie post – 9 great tips on baking the perfect cookie!

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Enjoy Fall Y’all – Happy Baking!!!

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