Oatmeal Cookies with Butterscotch Chips and Toasted Hazelnuts

We are leaving for vacation tomorrow and I wanted to make some cookies to take with us.  I love oatmeal cookies and have had a bag of Butterscotch Chips that I wanted to use up so I thought I would combind them.  The toasted hazelnuts were a last minute addition but added some great crunch.  These cookies came out great, chewy just the way I like them. 

Look out Maine, here we come!

Oatmeal cookies on pan

Oatmeal Cookies with Butterscotch Chips and Toasted Hazelnuts

1 cup white flour

1 cup wheat flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1 cup butter softened

1/2 cup white sugar

1/2 cup dark brown sugar

1/4 cup honey

2 eggs or 2 Tbsp Ener-G egg replacer + 1/2 cup water

1 Tbsp. vanilla

3 cups oats

1 cup butterscotch chips

1/2 cup toasted hazelnuts *

Heat oven to 350*F.  Sift together dry ingredients.  Cream butter and sugar, add honey, vanilla and eggs.  (If using egg replacer, add powder to dry ingredients and water to wet ingredients.)  Add dry ingredients to butter mixture and stir together.  Add oats, chips and nuts, mixing fully.  Drop by tablespoons on to greased cookie sheets and cook for 10 minutes.  Cool on pan for 2 minutes and then transfer to cooling rack.  Makes 3 dozen.

Oatmeal cookies on plate

*To toast hazelnuts, place on cookies sheet in 350*F oven for 5-8 minutes.  Cool.

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