Ingredients

Directions

1. Set out butter and eggs ahead of time so they are at room temperature. You can get away with cold eggs, but NOT butter. Cold butter will not mix. Microwaving the butter will result in inconsistent spreading and texture. 2. In a medium bowl, combine 1 1/2c FLOUR, 1/2 tsp CINNAMON, 1 tsp BAKING SODA, and 3/4 tsp SALT. Stir until well mixed and set aside. 3. In a stand mixer, beat 1 cup UNSALTED BUTTER, 1 cup BROWN SUGAR, and 1/2 cup SUGAR on medium-high until well combined and creamy. Be sure to scrape the bowl to ensure a good mix. This should take at least 2 minutes. 4. Reduce mixer speed to low and add 2 EGGS (I always crack them into a small bowl to make sure I don't get shells in the batter). Then add 1 Tbsp MOLASSES and 2 tsp VANILLA. 5. Beat on high speed until well combined, about 1 minute. Be sure to scrape the bowl to ensure a good mix. 6. Reduce speed to low and pour in the dry ingredients, mixing until combined, scraping the bowl again. 7. Add 3 cups OLD FASHIONED OATS and 2 cups BUTTERSCOTCH MORSELS and mix until combined. The batter will be very thick. 8. Cover the bowl with plastic wrap and place in the fridge for an hour. 9. Preheat oven to 350F and line baking sheets with parchment paper. 10. Scoop the dough onto the sheets. I highly suggest about 3 Tbsp of dough per cookie, placed 3-4 inches apart. This means they will be quite large, but the size allows the centers (which have the best texture) to be much larger. You can cut them in half once they're done if you want a smaller portion size. I have a 3 Tbsp cookie scoop specifically for these cookies :-D 11. Bake for 13-14 minutes, until the edges are lightly browned. Do NOT overcook! The centers will look very soft, but will solidify as they cool. 12. Remove from the oven, allow to cool on the sheet for 5 minutes, then move to a cooling rack. Note: Strangely, these cookies are much tastier after they have fully cooled. Not sure why, as every other cookie I have ever had is best when warm, but these are best the next day.