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© Meredith Corporation. All rights reserved. Used with permission.
(about 56 small or 20 large cookies)
Preheat oven to 350°F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, salt and cinnamon. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the oats. Stir in butterscotch chips.
Drop the dough by rounded teaspoons or by a 1/4-cup measure 2 to 3 inches apart onto an ungreased baking sheet. Bake for 8 to 10 minutes for small cookies, 10 to 12 minutes for large cookies, or until edges are brown (centers may still appear moist). Cool on the pan for 2 minutes. Transfer to a wire rack; cool completely.