First prep 12 oz of Buttersworth original hard candies. Unwrap, put them in a gallon ziploc bag, put bag into an old pillowcase or fold into a dishcloth, and pound with a mallet or the bottom of a heavy sauce pan:
Preheat oven to 350 degrees
Cream together:
2 sticks butter, at room temperature
1 cup brown sugar
Then add:
2 eggs
1 T vanilla
1 tsp baking soda
1 tsp salt
When well combined add in:
2 cups flour
1 cup rolled oats
Then add:
12 ounces hard butterscotch candies (prepared as described)
Drop by the tablespoon onto parchment lined sheet pans, 3" apart. Small balls, socially distanced. These cookies seriously spread, y'all.
Bake ~10 minutes. If your oven is uneven, turn the pans halfway.
Let the cookies cool on their tray, undisturbed. Then store cooled cookies between layers of parchment.
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