Double Whammy Oatmeal Chews

1 cup butter or margarine

1 cup granulated sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3 cups rolled oats

1 cup semisweet chocolate pieces

1 cup butterscotch pieces

1. In a large mixing bowl, beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add sugar and brown sugar. Beat until combined. Beat in the eggs and vanilla. Beat in flour, baking soda, and salt. Stir in the oats. Stir in the chocolate and butterscotch pieces.

2. Drop dough from rounded teaspoon 2 inches apart on an ungreased cookie sheet. Bake in a 375 oven for 8 to 10 minutes or until golden. Cool on the cookie sheet for 1 minute. Remove cookies fromcookie sheet and cool on a wire rack. Store in an airtight container or plastic bag at room temperature for up to 3 days. Makes about 60.

Variations: Prepare as directed, except substitute your favorite combination of candy-coated milk chocolate pieces, raisins, dried chopped fuit, chopped nuts, or peanut butter flavored or other flavored pieces for the 1 cup semisweet chocolate pieces and 1 cup butterscotch pieces.