Easy Butterscotch Drop Cookies

These were fairly easy to make and kind of reminded me of snickerdoodles. Emmy thoroughly enjoyed smashing them down and could have spent all afternoon on that activity alone! The sugar/cinnamon ratio was way off, though. All I could taste was the bitter cinnamon when I first took a bite. Next time (if there is a next time) I'll correct that and add a tiny bit of cinnamon to a bunch of sugar for "stamping".

Easy Butterscotch Drop Cookies:
2c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2/3 c. oil
1 c. packed dark brown sugar
2 lrg. eggs
2 tsp. vanilla extract
1 tsp. sugar
1/2 tsp. cinnamon

1. Preheat oven to 350
2. Combine the flour, baking powder, and salt.
3. In large bowl, beat the oil and brown sugar. Beat in the eggs one at a time. Beat in the vanilla. Gradually blend in dry ingredients.
4. Combine sugar and cinnamon in a small bowl.
5. Drop the dough by spoonfuls 1 1/2 inches apart onto ungreased cookie sheets. Flatten each cookie with the bottom of a glass dipped in canola oil and then in the cinnamon sugar.
6. Bake for 12 to 15 min. (I did 11 min. and let them cool on sheets) until lightly colored. Transfer to wire racks to cool.

I give these cookies 3 STARS