|Flour||1 Cup (16 tbs) (Pillsbury's Best Sifted Regular Or Instant Blending)|
|Sugar||1⁄4 Cup (4 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Butter||1⁄4 Cup (4 tbs) (Land O Lakes)|
|Butterscotch morsels||6 Ounce (Nestles)|
|Quick cooking rolled oats||2 1⁄2 Cup (40 tbs)|
|Flaked coconut||1 Cup (16 tbs)|
|Chopped diamond walnuts||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
Combine flour, sugar, salt, milk and butter in 2 1/2 or 3 quart saucepan.
Bring to a boil over low heat, stirring occasionally.
Boil 3 minutes, stirring constantly.
Remove from heat.
Stir in butterscotch morsels.
Add oats, coconut, walnuts and vanilla extract; mix well.
Drop by tablespoonfuls onto lightly greased cookie sheets.
Bake at 325° for 12 to 15 minutes.
Cool 2 minutes; remove from sheets.