Butterscotch is sweet and indulgent, it's a flavour combination that combines that of browned butter, molasses, and caramelized sugar. Jumbo Oatmeal Butterscotch Cookies are prepared with simplified versions of those ingredients, but also with butterscotch chips and butterscotch pudding too!
Preheat oven to 350 degrees F and prepare a baking sheet by lining with a silicone liner or with parchment paper. Set aside.
In a large bowl, use a mixer to beat together the butter, brown sugar, white sugar, eggs and molasses. Beat until smooth.
Add the following ingredients in this order: flour, oats, cinnamon, baking soda, salt, cornstarch, and dry butterscotch pudding mix. Use the mixer, set to low speed, then mix together the dry ingredients slightly before beginning to blend the dry into the wet ingredients. Just mix until combined; don't over mix.
Stir in the butterscotch chips.
Use a #20 cookie scoop, or portion the batter into 3 tablespoon mounds. Roll into balls and place onto the prepared baking sheet. Bake only 4 cookies per sheet. These cookies are big!
Gently flatten the ball of cookie batter to about 1/2 inch thick.
Bake for 15 minutes.
Remove from oven and allow to cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to finish cooling.
The cookies in the photographs had additional butterscotch chips pressed into the tops before baking. If you want to do the same, you will need an additional 1/2 cup of the butterscotch chips.