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If you are cooking one cookie sheet at a time, arrange the oven rack in the center position in your oven. Preheat oven to 350F / 175C/ Gas Mark 4 and line 2 baking sheets with parchment paper. Set aside.
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In a medium bowl add the flour, salt, baking soda, and cinnamon and stir with a wire whisk until evenly mixed. Set aside
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In a bowl of a stand mixer, or handheld mixer, beat together on medium to medium-high speed, the butter, brown sugar and granulated sugar until soft and creamy, about 2-3 minutes.
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Add the eggs and vanilla and beat until the eggs are thoroughly combined.
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Add the flour mixture and mix on low speed to start just for the flour to get absorbed in the batter. Then turn the seep up to medium and mix until just combined. This does not take long so be careful not to overmix the dough.
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Add the rolled oats and mix until just combined.
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Remove the bowl from the mixer and stir in the raisins, chocolate chips, and butterscotch chips until evenly combined in the cookie dough.
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Drop rounded tablespoons (1 oz / 32 g) of cookie dough on the cookie sheet, spaced about 2 inches (5 cm) apart.
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Bake for 10 - 12 minutes or until the cookies are golden brown.
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Cool on cookie sheet for 3 minutes, then move the cookies to cool on a cooling rack.
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Store the cookies in an airtight container on the counter. Should stay fresh for a couple of days.