Line two large baking sheets with parchment paper and set aside.

In a medium bowl, whisk together the flour, cinnamon, nutmeg, salt and baking soda. Set aside.

In a large mixing bowl, add the butter, brown sugar and granulated sugar. Use a stand or hand mixer fitted with a paddle attachment to beat the ingredients together until well combined and creamy. No longer grainy.

Add the eggs and vanilla and beat again on medium/high speed until combined. Make sure to scrape down the sides and beat again to ensure all the ingredients are incorporated.

Add the dry ingredients to the bowl of wet ingredients and mix on medium/low until combined.

Add the oats and butterscotch chips to the bowl and mix on low until combined.

Use a cookie scoop (I used a 1 ½ tablespoon scoop) to place rounded cookies on the prepared baking sheet about 2 inches apart.

Place the baking sheets in the refrigerator and chill them for 30 minutes. No need to cover them first unless you plan on chilling for several hours.

Once fully chilled, preheat your oven to 350 degrees.

Bake one sheet at a time for 13-15 minutes or until the edges are lightly golden. The centers will still look very soft. (They will firm up a little once they cool.)

Remove the sheet from the oven and allow the cookies to cool on the pan for 3-5 minutes before moving them to a wire cooling rack.