1/2 cup butter, softened
1/2 cup margarine, softened
3/4 cup sugar
3/4 cup brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups quick rolled oats
1 package butterscotch chips, (11 oz.)
Halloween candies or sprinkles, optional

In a large mixing bowl, beat together butter, margarine, and sugars at medium speed until creamy. Beat in eggs and vanilla until thoroughly mixed. In a medium bowl, stir together flour, baking soda, and salt until well blended. Stir into egg mixture until thoroughly blended. Stir in oats and mix well; dough will be stiff. Put half of the dough on a sheet of plastic wrap. Shape into a log about 9 inches long and 2 inches in diameter. Wrap in plastic wrap. Repeat with remaining dough. Refrigerate for about 4 hours or until firm.

Preheat oven to 400° F. Slice dough 1/4-inch thick. Place on ungreased cookie sheet. Bake for 8 minutes or until slightly browned at edges. Remove from oven and let set on cookie sheet for 1 minute. Remove cookies from baking pan and place on wire racks to cool completely. Pour chips into a microwaveable dish. Heat on HIGH power for about 2 to 3 minutes or until soft. Stir to melt completely. Frost cookies and decorate with Halloween candies or sprinkles.

Hints:
For a softer cookie, bake at 350°F for 10 minutes. Try using semi-sweet REAL chocolate chips or canned frosting in place of butterscotch chips. Chocolate chips must be REAL chocolate chips or they will not melt properly.

Note:
All microwave-cooking times are based on a full power output of 600 to 700 watts. For a lower wattage oven (500 to 600 watts), allow more time.

NUTRIENT COMPOSITION
Per Serving of 1/48 Recipe (without candies or sprinkles):
460 calories; 21 gm protein; 18 gm fat; 55 gm carbohydrates; 150 mg calcium; 285 mg phosphorus; 4 mg iron; 1,431mg sodium; 828 mg potassium; 26 mg vitamin C; 252 mg cholesterol.