Soft Chewy Oatmeal Cookies with a twist! These Oatmeal Butterscotch Cookies, made with layers of oats, butterscotch chips, and cinnamon are a perfect treat on their own or with ice cream.
Preheat the oven to 350 degrees F and line several cookie sheets with parchment paper. In a medium bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together. 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 until just combined.
Scrape the bowl and beat on low, adding the oats and butterscotch chips.
Using a tablespoon, drop the cookie dough in 1 1/2-tablespoon portions onto the cookie sheets. Make sure they are spaced 2-3 inches apart 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.