Add in the butterscotch chips, mixing until the butterscotch has melted and the mixture is smooth.
*Quick oats are the oats I recommend in this recipe, as they yield a very tender, candy-like cookie that is perfectly sweet.
*You can use old-fashioned oats, but the cookies will be chewier, as the rolled oats are thicker and won’t absorb the butterscotch liquid the same way as quick oats.
*Finally, if you only have old-fashioned oats, you can pulse them in a food processor until they are a bit finer and resemble quick oats.
**You can also scoop these cookies into muffin cups (lined with muffin liners), which will yield perfectly shaped cookies.