Butterscotch Almond And Oatmeal Cookies - cooking recipe

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

Preparation

Preheat oven to 350 degrees F.
Lightly grease cookie sheets and set aside.
Combine flours, salt and baking soda in medium bowl.
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.
Beat butter and sugars in a large bowl. Add egg, melted butterscotch, and vanilla. Beat until well blended.
Add flour mixture, and beat until just blended.
Stir in oats and sliced almonds.
Shape Tablespoon-sized balls of dough and place 2 inches apart on greased cookie sheets.
Bake 10-12 minutes or until edges are lightly browned.
Cool 1 minute on cookie sheets, then move to wire racks until cooled completely.