Start by preheating your oven to 350℉ (176℃) and line two baking sheets with parchment paper. A little trick I love: leave the parchment a bit longer on the edges so lifting the cookies off later is super easy.

In a medium bowl, mix together the all-purpose flour, rolled oats, baking powder, baking soda, and cinnamon until everything is evenly combined.

In a larger bowl, whisk the melted salted butter with both the brown sugar and granulated sugar until the mixture is smooth and slightly glossy. Don’t worry if it’s not perfectly creamy, that tiny texture actually helps the cookies stay soft and chewy.

Add the egg and extra yolk, then stir in the vanilla extract until just blended. Be gentle here, over-mixing can make the cookies firm instead of soft and cozy.

With a spatula, carefully blend the dry ingredients into the wet base until just combined. Take your time, gentle folding keeps the dough tender and light. A few small lumps are fine; they even help your cookies bake with a lovely shape.

Next, fold in the butterscotch chips, saving a few to press on top of the dough if you want a little bakery-style touch.

Scoop the dough with a cookie scoop or about 2 tablespoons each, and place them about 2 inches apart on the baking sheets so they have space to spread into soft, golden rounds.

Bake for approximately 14 minutes, watching for delicately golden edges and centers that keep their soft texture.

Let the cookies sit on the baking sheet for a few minutes, then move them to a wire rack to cool. Then go ahead, grab one, and enjoy the goodness!