Preheat oven to 350 F. Line baking sheets with parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add butter, brown sugar, and sugar. Beat until light and fluffy.
½ cup salted butter, 1 cup light brown sugar, ¼ cup granulated sugar
Add eggs and vanilla. Beat again until combined, scraping down the sides of the bowl as needed.
2 large eggs, 1 teaspoon vanilla extract
Add oats, flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Beat again until just combined.
2 cups old fashioned rolled oats, 1 ¾ cups all purpose flour, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¾ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
Stir in butterscotch chips.
2 cups butterscotch chips
Drop 1 ½ tablespoons cookie dough per cookie, about 2 inches apart on the prepared baking sheets.
Bake for 10-15 minutes, or until lightly golden brown. Allow to cool on the baking sheet.
Notes
Butter: I use salted butter in this recipe. If you’d like to use unsalted butter, increase the salt to 3/4 teaspoon.
Flour: It’s important to properly measure the flour. I recommend weighing the dry ingredient for the most accurate measurements. If not, you can stir or sift the flour to break it up, lightly spoon it into the measuring up, and then level. Avoid packing the flour as that will give you dry or dense cookies.
Oats: I've only used old-fashioned oats in this recipe and haven't tried it using quick oats.
Kosher salt: I like to use kosher salt in this recipe. The kosher salt gives the cookies more of a salty bite throughout the cookie. If you would prefer to use table salt, use half of the amount.
Butterscotch morsels: Using butterscotch chips, instead of chocolate chips or another type of morsel, is what makes these cookies scotchies.