Butterscotch Oatmeal Blondies

1 c butter, softened

3/4 c sugar

3/4 c packed brown sugar

1 t. vanilla extract

1 1/4 c flour

1 tsp baking soda

1/4 tsp salt

1/2 tsp ground cinnamon

zest one medium orange (or 2 tsps dry zest)

3 c old fashioned oats

1/2 (or more, if you're into sweets) bag butterscotch chips

Using the wrapper from the butter, grease a 9" x 13" pan. Or 9" x 9" if you like thicker blondies.

Cream the butter and sugar together. While that's going, sift the flour, baking soda, salt and cinnamon together.

Add the remaining wet ingredients (vanilla and eggs) to the sugar and butter.

Add 1/2 of the flour mixture, mix until just incorporated. Add the remaining flour and mix until just incorporated.

Add the oats one cup at a time. Add the butterscotch chips just before pouring the batter into the pan. Smooth it out and bake for 18-22 minutes. Cut while still warm.

These ship well, if you're looking for cookies to mail. Just pack in layers of wax paper in a large plastic bin.