First things first, grab a bowl and add your flour, baking soda, salt, and cinnamon. Whisk that all together until everything is evenly combined. Go ahead and set that bowl to the side. We’ll come back to it in a minute.
In a separate large bowl, add your softened unsalted butter. Remember, we’re using unsalted because we already added salt to the dry mix.
Add the brown sugar and white sugar. Using your hand mixer or stand mixer, blend everything together until it’s light and creamy.
Next, add in the eggs and vanilla (or vanilla bean paste if you’re using that for extra flavor). Mix again until everything is smooth and fully combined.
Now slowly add your dry ingredients into the butter mixture. Mix just until combined. Don’t overmix — once the flour disappears into the dough, you’re good.
Add in your quick oats and mix until evenly distributed.
Then pour in the full 11-ounce bag of butterscotch chips and fold them in so every scoop of dough gets some of that sweet goodness.
Cover the bowl and pop the dough into the refrigerator for a couple of hours. This helps the flavors develop and keeps the cookies from spreading too much when baking.
When you’re ready to bake later in the afternoon, preheat your oven to 350°F (175°C).Roll the dough into 1-inch balls and place them on a lined baking sheet.
Bake for 8–10 minutes, depending on how firm you like your cookies. You’re looking for golden brown edges with slightly soft centers.
Let them cool for a few minutes on the baking sheet before transferring to a wire rack.
