Butterscotch Oatmeal Cookies

It's amazing that such a simple recipe can provoke such a wild reception! After taking these to a family gathering, it was the MEN who went over-the-top nuts! After writing the recipe out three times, I thought it would be easier to post it! (This is modified from a 'Magnolia' recipe.)

• Ready In: 45 mins
• Serves: 30
• Yields: 60 cookies

Ingredients

• 1⁄2 cup butter, softened
• 1⁄4 cup unsweetened applesauce
• 3⁄4 cup light brown sugar, packed
• 1⁄2 cup granulated sugar
• 1  large egg, room temp
• 1 1⁄2 teaspoons vanilla extract
• 1  cup flour (unbleached)
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt (I used kosher)
• 1⁄4 teaspoon cinnamon
• 2 1⁄2 cups quick oats (mine were organic)
• 1  cup  butterscotch chips

Directions

1. Cream butter with applesauce; then cream with sugars til smooth.
2. Add egg and vanilla; beat well.
3. Combine flour, soda, salt, and cinnamon. Add to creamed mixture.
4. Mix in oats and chips.
5. I used my 2-tsp scoop, slightly overloaded, and dropped on parchment a few inches apart.
6. Bake @ 350 degrees -- 11-13 minutes. I watched for a few bumpy tips to begin to turn golden, the edges just beginning to turn, too. 12 minutes was perfect in my oven.
7. Cool 5 minutes on cookie sheet. Move to rack to cool completely.
8. Original recipe says yield is 36 but I got 60 doing it my way! They were perfect for little hands! (And the big hands felt less guilt reaching for a second -- and a third -- !).