Butterscotch Oatmeal Cookies

These cookies are the well-known oatmeal scotchies that both nestle and hershey's have printed on the back of their bags, but much better in my opinion.  I tweaked the recipe (on accident because I added too much butter initially), and the result was great.  My husband took them to work (since I messed up and had to make more than planned), and his co-workers raved.  The difference: they aren't as sweet, but still sweet enough, and they're made with whole wheat flour.

3/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 eggs
1 tsp. vanilla extract
1 1/4 cups white whole wheat flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. salt
 3 cups regular rolled oats, uncooked
1/2 bag (11-oz. pkg) butterscotch chips (about 3/4 to 1 cup)

Preheat oven to 375 F.

Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and butterscotch chips. Drop by heaping teaspoons onto ungreased baking sheets.

Bake 8 to 10 minutes or until golden brown.  Cool slightly; remove from cookie sheet to wire rack.  Cool completely.