Oatmeal Cinnamon Butterscotch Cookies

Preheat the oven to 350 F and line several cookie sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

Using an electric mixer and a separate bowl, cream the butter and both sugars together until light and fluffy, 3-5 minutes. Don’t cut the time short here.

Add the vanilla and eggs to the butter mixture and beat to combine. Then slowly add the flour mixture and mix until just combined.

Scrape the sides of the bowl and beat on low, adding the oats and baking chips.

Using a tablespoon, drop the cookie dough in 1 1/2 tablespoon size portions onto the cookie sheets. Make sure they are spaced 2-3 inches apart to allow for spreading.

Bake the cookies for 10-11 minutes, until the edges are golden, but the centers still seem soft. Cool completely on the baking sheets before moving.