Heat oven to 350F and line 3 half-sheet cookie pans with parchment paper.

Spread the oat on one of the pans and bake for 5 minutes. Remove from oven and allow to cool

In a spice grinder or a food processor, grind 2 TBS of the baked oat into a fine powder.

In a bowl of a standing mixer, beat butter and sugars until fluffy and light in color about 4-5 minutes. Stop the mixer halfway and scrape the sides and bottom of the bowl.

In a small bowl, beat the egg and vanilla extract together then add it to the butter mixture.

Stop the mixer and scrape the sides and bottom of the bowl, mix for another 10 seconds.

In a large bowl, mix the flour, baking soda, salts, oats, and powdered oats use a fork to fully blend then add the butterscotch and toss to make sure all have been coated with flour.

Add the flour mix to the butter mix, beat for 5 seconds turn the mixer off, and finish mixing using a rubber spatula.

Using a cookies spoon (1 1/2 TBS size) scoop the cookie batter and place 4 cookies on a cookie sheet, leaving 2-3" space between each cookie.

Reduce oven temperature to 340F (160C).

Place pan in the middle oven rack and bake for 8 minutes. Remove from the oven tap the pan against the counter, and use a large cookie cutter to gently twirl the cookie and make it round.

Place the pan back in the oven and bake for another 4-6 minutes.

Remove from the oven and twirl the cookies again with the cookie cutter. Allow cookies to cool before removing from the oven.

Repeat with the remaining of the dough.