Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!

Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 

Chilling: you can opt to bake the cookies right after you mix the dough or to chill it first. The difference is in its consistency and sometimes flavor. The chilled dough expands less and can have a more rounded flavor as the ingredients have time to meld together. In my experience, the difference is not that big and I usually bake half and then chill the rest.

Freezing: another great way to make these cookies ahead is by freezing the unbaked dough. Scoop the cookie portions and place them on a baking sheet, no need to leave much space between them. Freeze until rock solid and then transfer to a bag so you can remove the cookie sheet and use less space in the freezer.

Storing: keep in an airtight container or jar. If you want them to remain soft, add a few pieces of bread to the container.

Butterscotch chips: they're available at the grocery store and also online. I use Nestle butterscotch morsels or Hershey's butterscotch chips.

Vanilla - I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works.

Cinnamon: use your favorite ground cinnamon. I usually buy Simply Organic cinnamon and Frontier organic Vietnamese cinnamon.

Flavorings: ground cinnamon goes well with the butterscotch flavor, but you can omit it if you want. Other flavors that pair well with it are coffee (like a tablespoon of coffee liqueur or 1/2 a teaspoon of coffee extract), white chocolate chips, toasted nuts like hazelnuts, pistachios, or walnuts, hazelnut liqueur (Frangelico), or almond liqueur like Amaretto, adding some shredded unsweetened coconut to the dough (reduce the flour amount).