Yield: 3-4 dozen
2 C old-fashioned rolled oats
1 1/4 C butterscotch chips
1 C all-purpose flour
3/4 C (1 1/2 sticks) unsalted butter
2/3 C sugar
2/3 C brown sugar
2 eggs, room temperature
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1 dash nutmeg
Preheat oven to 350 F degrees.
Mix flour, baking soda, cinnamon, salt, and nutmeg in a bowl and set aside.
In a large bowl or mixer, cream together butter and sugars until fluffy and lightened in color, 3-4 minutes.
One at a time, beat in eggs, waiting for each to be incorporated before adding the next.
Add vanilla extract.
Gradually add flour mixture to wet ingredients and mix until just incorporated and smooth.
Fold in oats and butterscotch chips.
Using a spoon, drop equal-sized dough balls onto baking sheets.
Bake for 12-15 minutes, or until golden brown.
Allow to cool 5 minutes before transferring cookies to a wire rack to finish cooling completely.