I followed the recipe exactly, I used Quaker Maple and brown sugar oats as that was all I had to hand. I always freeze individual cookie dough balls (This always helps with stopping them going flat and also saves eating a whole batch at a time). Roll the dough into balls and place on a cookie tray in the freeer. Once frozen store in a zip lock bag until required. To cook simply place frozen dough balls on a baking tray and bake at 350 degrees for approz 25 mins. Perfect cookies everytime.

Our family LOVES these cookies. My mom has been making them at Christmas for years. It's always been my favorite! The only change we make is adding a little extra cinnamon. Also, the dough freezes really well!

One of my favorite cookies, I will be baking 12 dozen for my familys cookie exchange

These were delicious. A little too sweet for myself, but a big hit with the kids.

This has always been one of my favorite cookies, but whenever I made it, it didn't come out right. This last time I decided to change the way I made it and they came out perfectly. Instead of 3 cups of oatmeal I used 2 cups and I only used 1 cup of the chips. I also put them in the fridge overnight (and even in between scooping the cookies) to harden the butter. This is the way I will be doing it from now on but this is still a classic cookie.

Love the scotch and oatmeal combination together- cookies turned out great! Baked for 10 minutes and they were just right! Not too soft and not too crunchy

These cookies are delicious, but they turned out nothing like the Nestle picture for this recipe. Not sure how Nestle got them to look so thick & chewy, these are definitely a very flat cookie if you follow the recipe exactly. The first batch I made I followed the directions exactly, and they spread out like crazy!! When they were done cooling, you could lift a cookie up and see holes throughout (kind of reminded me of parmesan crisps!) Not what I was looking for as far as texture. My next batch, I used a medium cookie scoop to scoop up the dough and then I rolled it into a ball and set them on the cookie sheets (8 per sheet) and baked for about 10 minutes. The cookies turned out much better doing it this way - I could actually lift them off the cookie sheets and onto a cooling rack without them falling completely apart like the first batch. While these cookies are delicious, next time I make these, I plan on decreasing the butter to 3/4 cup (hoping to reduce how much they spread) and adding a little less butterscotch chips (maybe 1 1/2 cups). Also, if you're really looking to detect the cinnamon in this recipe, I definitely recommend doubling the amount called for.