1-First Step: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. This prevents sticking and makes cleanup easier. Measure all ingredients before beginning to ensure a smooth baking process. For best results, your butter should be softened to room temperature but not melted.

2-Second Step: In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon ground cinnamon until well combined. This ensures the leavening and spices are evenly distributed throughout the dough. Set this dry mixture aside while you prepare the wet ingredients.

3-Third Step: In a large mixing bowl, beat 1 cup softened butter, 3/4 cup granulated sugar, and 3/4 cup packed brown sugar together until creamy and well combined. This process usually takes 2-3 minutes with an electric mixer or slightly longer by hand. Creaming the butter and sugars creates air pockets that help the cookies rise and develop a light texture.

4-Fourth Step: Add 2 large eggs and 1 teaspoon vanilla extract to the butter mixture. Beat until fully incorporated and the mixture becomes light and fluffy. This step is crucial for developing the right texture in your cookies, so don’t rush this part of the process.

5-Fifth Step: Gradually stir in the flour mixture to the butter mixture, mixing just until combined. Be careful not to overmix at this stage, as this can develop too much gluten and result in tough cookies. The dough should start to come together but may still look slightly crumbly.

6-Sixth Step: Fold in 3 cups quick oats and 1 2/3 cups butterscotch chips. Use a spatula or wooden spoon to gently incorporate these ingredients, ensuring they’re evenly distributed throughout the dough without overworking it. The dough should now be thick and slightly sticky but hold its shape when pressed together.

7-Seventh Step: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. For uniform cookies, use a cookie scoop or roll the dough into balls with your hands. This recipe yields approximately 48 cookies, so you’ll need to bake in batches.

8-Eighth Step: Bake at 375°F for 7-8 minutes, or until edges are light golden brown but centers still appear slightly underbaked. The cookies will continue to cook on the baking sheet after removal, so removing them at this stage ensures a soft, chewy center rather than a crisp texture.

9-Final Step: Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely. This short cooling period helps them set without becoming too hard. Store in an airtight container once completely cool to maintain freshness. Check the nutritional information to see how these treats fit into your diet.