1. Combine Dry Ingredients: In a medium bowl, add the 1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, and ½ teaspoon cinnamon. Whisk these dry ingredients together until thoroughly combined. Set aside.
2. Cream Butter & Sugars: In a large bowl, combine the 1 cup room temperature butter, 1 cup packed brown sugar, and ½ cup white sugar. Beat with an electric mixer until smooth and creamy.
3. Add Wet Ingredients: Add the 2 eggs, 1 tablespoon molasses, and 1 ½ teaspoons vanilla extract to the butter and sugar mixture. Beat until well combined, scraping down the sides of the bowl as needed.
4. Combine Wet and Dry: Slowly add the dry ingredients mixture to the wet ingredients, mixing on low speed until just evenly combined. Be careful not to overmix.
5. Fold in Oats & Chips: Fold in the 3 cups old-fashioned oats and 1 ½ cups butterscotch chips. The dough will be thick and quite stiff at this point.
6. Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 30 minutes. This chilling time helps the flavors meld and makes the dough easier to handle and prevents excessive spreading during baking.
7. Preheat Oven & Prep Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
8. Form & Bake Cookies: Roll the chilled dough into small balls (about 1.5 to 2 tablespoons each) and arrange them on the prepared baking sheet, leaving some space between each cookie for spreading. Bake for 11-13 minutes, or until the cookies begin to brown around the edges and the centers are still slightly soft.
9. Cool: Allow the cookies to cool for at least 5 minutes on the baking sheet before carefully transferring them to a wire rack to cool completely. This prevents them from breaking apart.

Enjoy your warm, chewy Oatmeal Scotchies!