Oatmeal Scotchies

After an American visitor I recently acquired some 'Butterscotch Morsels'. They look like chocolate chips and taste like sweet caramel. This recipe was on the back of the packet and I decided to give it a go.
I altered the recipe slightly to suit the ingredients I had in my cupboard, but I'll give you the 'official' recipe.

Ingredients

1¼ cups all-purpose flour
1 tsp. baking soda
½ tsp. ground cinnamon
½ tsp. salt
1 cup (2 sticks) butter or margarine, softened
¾ cup granulated sugar
¾ cup packed brown sugar
2 large eggs
1 tsp. vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 ⅔ cups (11-oz. pkg.) butterscotch chips

PREHEAT oven to 375°F.
COMBINE flour, baking soda, cinnamon and salt in a small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in a large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 7 to 8 minutes for chewy cookies; 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes about 4 dozen cookies.

I made a half mixture, and even that made too much (the mixture freezes well, so is waiting for another day). I used a mixture of rye and self-raising flour instead of all-purpose, and used the cinnamon and vanilla to flavour.
I made the chewy version, cooking them for 7-8 minutes. They worked really well, they are very sweet so I probably would put a little less sugar in the next batch. If you would like the UK measurements, drop me a line and I will send them to you.

Now I'm off for a strong cup of British tea and an American cookie. Bridging the gaps between geography.