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Preheat the Oven:
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Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
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Combine Dry Ingredients:
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In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
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Cream the Butter and Sugars:
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In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
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Add Eggs and Vanilla:
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Beat in the eggs, one at a time, followed by the vanilla extract, mixing until well incorporated.
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Add Dry Ingredients:
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Gradually add the flour mixture to the wet ingredients, mixing just until combined.
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Stir in Oats and Butterscotch Chips:
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Stir in the quick-cooking oats and butterscotch chips by hand until evenly distributed throughout the dough.
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Scoop the Cookie Dough:
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Drop rounded tablespoonfuls of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
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Bake:
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Bake in the preheated oven for 8 to 10 minutes, or until the edges are golden brown and the centers appear set.
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Be careful not to overbake to keep the cookies chewy.
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Cool the Cookies:
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Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.
