Preheat your oven to 350 and line two pans with parchment paper.
In a small mixing bowl, add your flour, oats, baking soda, salt, cinnamon and stir them together till well combined.
In a large mixing bowl, using a hand mixer, cream together your coconut oil (or butter) and sugars for a couple minutes. Add your egg and vanilla and mix together again briefly.
Pour your dry ingredients into your wet ingredients and stir them together till a cookie dough forms. Add your butterscotch chips to the batter and gently fold them in.
Scoop the dough out onto both pans, evenly spacing the cookies apart. Bake each pan in the oven for 10-12 minutes, or till the edges of the cookies are set and starting to darken.
Let them cool and then devour!
Stored in an airtight container these cookies taste best within a week.