I didn't change this much at all from the original, but it is pretty darn good as is, if you ask me. This is my go to oatmeal cookie recipe and you can add chopped nuts, replace the chips with raisins, or mix any kind of chip in that you prefer.
Oatmeal Butterscotch Chocolate Chip Cookies
1 cup butter, softened
1 1/3 cups brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3 cups rolled oats
3/4 cup semi sweet chocolate chips
3/4 cup butterscotch chips
Preheat oven to 350 degrees. In a stand mixer, cream together the butter and brown sugar until light and fluffy. Scrape the sides of the bowl down and add the eggs and vanilla, mix until smooth. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Stir the flour mixture into the butter/egg mixture until combined, scraping the sides occasionally. Add in the oats and the chips and mix until combined.
Drop 2 tablespoon sized balls onto a cookie sheet 2 inches apart and bake for 10-12 minutes. They shouldn't be browned, except just along the edges. Let cool on the baking sheet for 5 minutes and then transfer to a wire rack to finish cooling.
Slightly adapted from Smitten Kitchen
