Oatmeal Scotchies (A Blissful Marriage of Oatmeal and Butterscotch)

1. Preheat oven to 325 F so they do not brown too fast on the bottom.
2. In a medium bowl combine, all-purpose flour, baking soda, salt and cinnamon.
3. In a large bowl (refrigerated friendly bowl) with a hand mixer beat the butter, granulated sugar, brown sugar, eggs and vanilla until creamy.
4. Next add your dry ingredients (pre-mixed) ingredients along with the oats and butterscotch morsels into your wet and mix to combine.
5. Place the bowl of dough in the refrigerator for about 30 minutes to allow the butter to get a little firm (otherwise this soft melt in your hands dough will become very flat very fast).
6. Then with a medium cookie scoop or tablespoon, scoop your cookie dough onto a cookie sheet that you’ve lined with parchment paper
7. Bake in the preheated oven for about 5-7 minutes for a soft cookie (middle should be slightly doughy), they will firm up a bit more with the residual heat of the cookie sheet. For a crisper cookie leave them in the oven for about 9 minutes or so.
8. Leave on cookie sheet for about 5 minutes before transferring to a cooking rack.

Tips:
– If the cookies flatten too much during baking, use your spatula to scoot the edges in to make it more round.
– Over mixing leads to a flat cookie. Also, you should be sure to check the expiration date on your baking soda and make sure it’s fresh.
– To get your eggs at room temperature a quick method is to place the eggs in a bowl and fill with hot water for about 5 minutes.

Source: Very Best Baking (Toll House)