Butterscotch Oatmeal Cookies

Ingredients

• 2 cups all purpose flour 
• 2 cups quick cooking rolled oats 
• 1 teaspoon baking soda 
• 1 teaspoon ground cinnamon 
• 1 teaspoon nutmeg 
• 1/2 teaspoon salt 
• 1 1/4 cups packed light brown sugar 
• 3/4 cup butter or margarine at room temperature 
• 2 eggs 
• 1 teaspoon vanilla 
• 1 cup sweetened flaked coconut 
• 1 cup butterscotch chips 
• assorted colored candy coated chocolate pieces 

Method

Preheat oven to 350 F. In medium bowl combine flour, oats, soda, cinnamon, nutmeg and salt; set aside. In bowl with mixer at high speed beat sugar with butter until light and fluffy, 2 to 3 minutes. Beat in eggs and vanilla until combined. Beat in reserved flour mixture until just combined. Stir in coconut and chips. Drop by 1/3 cupfuls onto ungreased baking sheets, pressing each dough piece out to 4 inches wide, 1/4 inch thick circle. 
Decorate with chocolate candy pieces. Bake 10 minutes or until golden around the edges. 
Cool in pans on racks 5 minutes. 
Remove and cool completely. 

Yield: 12 large cookies