Butterscotch Almond and Oatmeal Cookies

Fairly healthy...and delicious too! Feel free to change up the mixin's. Sometimes if I'm feeling especially healthy, I throw in a bit of ground flax seed too for the omega 3s.

• Ready In: 30 mins
• Yields: 16-24 cookies

Ingredients

• 3⁄4 cup all-purpose flour
• 3⁄4 cup whole wheat flour
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon baking soda
• 3⁄4 cup  butterscotch chips
• 1⁄2 cup butter, softened
• 1⁄2 cup brown sugar, firmly packed
• 1⁄4 cup granulated sugar
• 1  egg, lightly beaten
• 1  teaspoon vanilla extract
• 3⁄4 cup  uncooked old fashioned oats
• 1⁄2 cup  sliced almonds

Directions

1. Preheat oven to 350 degrees F.
2. Lightly grease cookie sheets and set aside.
3. Combine flours, salt and baking soda in medium bowl.
4. Place butterscotch chips in a small microwaveable bowl. Microwave on high for 1 minute. Stir. Microwave an additional 30 seconds if chips are not melted and smooth.
5. Beat butter and sugars in a large bowl. Add egg, melted butterscotch, and vanilla. Beat until well blended.
6. Add flour mixture, and beat until just blended.
7. Stir in oats and sliced almonds.
8. Shape Tablespoon-sized balls of dough and place 2 inches apart on greased cookie sheets.
9. Bake 10-12 minutes or until edges are lightly browned.
10. Cool 1 minute on cookie sheets, then move to wire racks until cooled completely.