I happen to know that Liz Gallagher, YA author of THE OPPOSITE OF INVISIBLE (now available in paperback!) and readergirlz Seattle Host, is not only a consummate storyteller, but also a mean cookie baker.
So of course it's not surprising that her novel, which takes place during the fall in Seattle, would include an inspired recipe devoted to city- and sugar-love. Here's Liz:
This recipe is from me to you, via my mom, who may have gotten the original from a company that rhymes with Laker Boats (they use raisins; I'm so much more into the butterscotch!)
In The Opposite of Invisible, the main character Alice's mom makes these cookies. I think they're a super treat for fall, especially with some cider!
1/2 pound butter or margarine (2 sticks), softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1-1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional) - I use it
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 12-oz package of butterscotch chips
1. Heat oven to 350
2. Beat together butter (or margarine) and sugars until creamy.
3. Add eggs and vanilla; beat well.
4. Add combined flour, baking soda, cinnamon, and salt; mix well.
5. Stir in oats and butterscotch chips; mix well.
6. Drop by rounded tablespoonsful onto ungreased cookie sheet.
7. Bake 10-12 minutes or until golden brown (closer to 10 minutes).
8. Cool 1 minute on cookie sheet; remove to wire rack.
Makes about 4 dozen cookies.