1-First, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup and even baking.

2-In a medium bowl, whisk together the flour, baking soda, cinnamon, and sea salt, then set it aside to ensure even distribution of leavening agents.

3-Next, in a large bowl, cream the room-temperature butter with the brown sugar and sugar using an electric mixer until light and smooth, which takes about 2 minutes and builds a fluffy base.

4-Add the egg and vanilla extract, mixing until fully combined to bind the ingredients together.

5-Gradually add the dry ingredients to the wet mixture, stirring until just combined it’s fine if some flour is still visible to keep the dough from becoming tough. Gently fold in the rolled oats and butterscotch chips for that hearty texture and sweet bursts.

6-Scoop the dough onto the prepared baking sheets, spacing the balls at least 2 inches apart to allow for spreading. Bake for 10 minutes, rotating the pan halfway through, until the cookies are soft in the center and slightly puffed.

7-After baking, let the cookies cool on the sheet for a few minutes before moving them to a wire rack. This step helps them set while keeping them chewy, following the directions for butterscotch oatmeal cookies to a T.