Design Eat Repeat

0 Preheat oven to 350°F.
2 In a medium-sized microwave-safe bowl, add the unsalted butter ([adjustable]½[/adjustable] cup) and cover with a paper towel (will help for splattering). Melt the butter in the microwave for 30-60 seconds until all is melted. Let cool for 5 minutes.
3 Add in light brown sugar ([adjustable]¾[/adjustable] cup) and granulated sugar ([adjustable]¼ [/adjustable]cup) and use a whisk to stir for 2-3 minutes, until smooth and it lightens in color. 
4 Stir in eggs ([adjustable]1[/adjustable] large + [adjustable]1[/adjustable] egg yolk), corn syrup ([adjustable]1[/adjustable] tablespoon), and vanilla extract ([adjustable]2[/adjustable] teaspoons). Next, mix in baking soda ([adjustable]1[/adjustable] teaspoon), cinnamon powder ([adjustable]¼[/adjustable] teaspoon), and salt ([adjustable]½[/adjustable] teaspoon).
5 Add in all-purpose flour ([adjustable]1¼[/adjustable] cups) and quick oats ([adjustable]¾[/adjustable] cup) and mix until combined. The dough will be wet and sticky, this is normal.
6 Mix all butterscotch chips ([adjustable]½[/adjustable] cup). 
7 Line a baking sheet with parchment paper. Scoop dough into 2-tablespoon sized scoops and press extra butterscotch chips on top, for an added presentation.
9 Bake at 350°F for 8-10 minutes. You want them to be slightly brown on the edges and look slightly underbaked in the center, as they will firm up as they cool.
10 Remove from oven and place entire pan on a cooling rack. Allow the cookies to cool on the hot pan for 10-15 minutes before removing them. This will allow them to finish baking on the hot pan. While cooling, sprinkle a few sea salt flakes on top (if desired). Once cooled, use a spatula to transfer them to a wire cooling rack. Enjoy!