Cream the butter and sugars.

Grab a bowl and mix butter, brown sugar, and white sugar until smooth and fluffy. This is where the magic starts—don’t rush it.

Add the wet ingredients.

Crack in the egg and pour in vanilla. Mix until everything looks creamy and well combined.

Mix the dry ingredients.

In another bowl, combine flour, baking soda, cinnamon, and salt. Slowly add this to your wet mixture. Stir until just combined—no overmixing, please.

Add oats and butterscotch chips.

Fold in oats and chips gently. Now your dough should look chunky, thick, and very snackable (but try not to eat it all).

Chill the dough (optional but smart).

Pop it in the fridge for 15–20 minutes if it feels sticky. Cold dough = better cookies.

Shape and bake.

Scoop dough onto a lined baking tray. Bake at 175°C (350°F) for 10–12 minutes until edges are golden and centers still soft.

Cool and enjoy.

Let them cool slightly… or don’t. Just be careful—molten butterscotch is no joke