1 c Unsalted butter - room temp
1 1/2 c Light brown sugar
1/2 c White sugar
1 lg Egg
1 ts Vanilla
1 ts Butterscotch extract
1 ts Baking soda
1/8 ts Salt
1/4 ts Cinnamon
1 c All purpose flour
2 c Rolled oatmeal
1 c Golden raisins (plumped in water, then drained)
1 1/2 c Chocolate chips
1/2 c Pecan pieces (optional)
For chocolate chunk oatmeal cookies, omit the raisins and add 2 coarsely chopped imported chocolate pieces or use half raisins, half chocolate chunks.
Line two baking sheets with parchment paper. Preheat oven to 350 degrees.
Cream the butter with both sugars until well blended. Stir in the egg and vanilla and butterscotch extracts. Fold in the baking soda, salt, cinnamon flour and oatmeal. Stir in raisins, chocolate chips and pecan pieces.
Form into rounds the size of golf balls and place three inches apart on the baking sheets, pressing down slightly.
Bake until just light brown around the edges, about 14 - 16 minutes. Do not overbake these cookies. The may seem a little underdone, but will crisp as they cool. Cool on racks.