Butterscotch Oatmeal Cookies

Preheat oven to 350 degrees Fahrenheit and line 3 baking sheets with parchment paper.
In a medium size bowl, whisk together the flour, baking soda, cinnamon, and sea salt and set aside.
1 1/4 cup flour, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp sea salt
In a large bowl, cream butter, brown sugar, and sugar together with an electric mixer for 2 minutes, until light and smooth.
1/2 cup unsalted butter, 1/2 cup brown sugar, 1/2 cup sugar
Add the egg and vanilla extract and mix for an additional minute, just until combined.
1 egg, 2 tsp vanilla extract
Slowly add the dry ingredients to the wet ingredients and mix until just incorporated. It's okay if there's still flour showing.
Using a large spoon or rubber spatula, fold in the rolled oats and butterscotch chips.
1 1/2 cup rolled oats, 1/2 cup butterscotch chips
Using a 2 tablespoon cookie scoop, scoop dough onto lined baking sheets at least 2 inches apart.
Bake cookies for 10 minutes, rotating the pan halfway through baking. Cookies should still be soft in the middle and slightly puffed up when you pull them out.
Allow cookies to cool for several minutes on the baking sheet to finish cooking. Then transfer to a wire rack to cool completely.
Store cookies in an airtight container for 3-5 days or freeze for up to three months.