Moist, chewy oatmeal cookies packed with pineapple and butterscotch are a delicious treat. Made with pantry items, they are quick and easy to whip together.
Preheat oven to 375ºF and prepare baking sheets with a light coating of cooking spray or parchment paper.
In a large bowl, beat together butter and brown sugar with an electric mixer (I use my KitchenAid Mixer) on low speed until light and fluffy. Add in the egg and beat on low until combined.
Mix together dry ingredients in a large bowl. Gently fold in pineapple and butterscotch chips.
Drop two Tbsp of cookie batter onto the prepared cookie sheet and flatten the cookies slightly with the back of a spoon. Repeat these steps with dough at least 2 inches apart.
Bake for 15 to 20 minutes or until browned on edges. Cool on a wire rack before serving. Makes 2 dozen jumbo cookies or 3 dozen regular sized cookies.