Butterscotch Refrigerator Cookies

Instructions

1. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

2. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until well combined.

3. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.

4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

5. Gently fold in the butterscotch chips until evenly distributed throughout the cookie dough.

6. Divide the dough in half and shape each portion into a log about 2 inches in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 2 hours, or until firm.

7. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

8. Remove the cookie dough logs from the refrigerator and slice into 1/4-inch-thick rounds.

9. Place the cookie rounds on the prepared baking sheet, spacing them about 2 inches apart.

10. Bake the cookies for 10-12 minutes, or until the edges are golden brown.

11. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

12. Enjoy these Butterscotch Refrigerator Cookies with a cold glass of milk or a steaming mug of your favorite beverage!