Preheat your oven to 350°F (175°C).

Line two large baking sheets with parchment paper or silicone mats.

In a large mixing bowl, beat the butter and brown sugar until light and fluffy, about 1-2 minutes.

Add the egg and vanilla extract to the creamed mixture and beat until smooth.

In a separate bowl, whisk together the flour, baking soda, salt, and optional spices. Gradually add to the wet mixture.

Gently stir in the oats and butterscotch chips until well blended.

Using a tablespoon, scoop dough balls and chill in the refrigerator for about 30 minutes.

Arrange chilled dough balls on baking sheets and bake for 13-14 minutes until edges are golden.

Let cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack.