1 1/4 c. unbleached all purpose flour1 tsp. baking soda1/2 tsp. salt1/2 tsp. ground cinnamon1 c. butter, softened3/4 c. granulated sugar3/4 c. light brown sugar, packed2 large eggs1 tsp. vanilla extract3 c. old fashioned oats1 2/3 c. butterscotch chips
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars for 3 minutes, until light and fluffy.Scrape down sides, add the vanilla and eggs, one at at time, beating on low until incorporated.Scrape down the sides.Add baking soda, salt, and cinnamon, beat until combined.Add flour and oats, beat for 30 seconds, or until combined.Add butterscotch chips, mix until just incorporated, about 10 seconds, do not over-mix dough.Place in the refrigerator and chill for 1 hour to overnight.Preheat oven to 375*Line a cookie sheet with parchment, scoop heaping tablespoons full of dough onto parchment about 3" apart.Bake for 18 minutes, until lightly browned and set.Cool on cookie sheet for 2 minutes, then transfer to a wire rack and cool to room temperature.Store in a cookie jar or airtight container.
Yield 30-36 cookies