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1/2 cup (115g) unsalted butter, softened

1/2 cup (100g) light brown sugar, packed

1/4 cup (50g) granulated sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

1 cup (125g) all-purpose flour, spooned & leveled

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 1/2 cups (150g) old-fashioned rolled oats

1 cup (180g) butterscotch chips

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1. In a large bowl, beat the butter, brown sugar, and granulated sugar together until well combined (1-2 minutes).

2. Add the egg and vanilla extract and mix until fully combined.

3. In a separate bowl, whisk together the flour, baking soda, cinnamon, salt, and oats.

4. Add dry ingredients to wet and mix until just combined. Fold in butterscotch chips.

5. Cover and refrigerate the dough for at least 30 minutes.

6. Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.

7. Scoop 1.5 tablespoon balls of dough, slightly flatten, and place on sheets.

8. Bake for 10-13 minutes until edges are lightly browned. Cool on the pan for 10 minutes before moving to a wire rack.

Store in an airtight container for up to 7 days.

Freeze dough for up to 3 months.

Use old-fashioned oats for the best chewy texture.