Ingredients
1½cupsall-purpose flour,(190g), spoon & leveled
½tspground cinnamon
1tspbaking soda
1tspsalt
1cupunsalted butter,2 sticks (230g), softened to room temperature
1cupbrown sugar,(200g) packed light or dark
½cupgranulated sugar,100g
2large eggs,at room temperature
1tbspmolasses,unsulphured or dark
2tsppure vanilla extract
3cupsoats,(240g) old-fashioned whole rolled
2cupsbutterscotch morsels,280g
Preparation
Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
In a large bowl, beat the butter, brown sugar, and granulated sugar together until combined and creamy for about 2 minutes.
Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute.
Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low until combined.
With the mixer running on low speed, beat in the oats and butterscotch morsels. Dough will be thick and sticky.
Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days).
Preheat oven to 350 degrees F.
Line baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop cookie dough, about 3 Tablespoons of dough per cookie, and place 4 inches apart on the baking sheets.
Bake for 13 to 14 minutes or until lightly browned on the sides. The centers will look very soft.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
While the cookies are still warm, you can press a few more butterscotch morsels into the tops!
