I'd never heard of "scotchies" until Anthony begged me to bake him some.
A scotchie is a cinnamon oatmeal cookie with butterscotch-flavored chips rather than raisins. Not being a raisin lover, I'm all for that substitution. Not being particularly fond of oatmeal cookies either, I didn't realize was how delicious these scotchies could be.
The recipe couldn't be easier: You can find it on the back of the butterscotch chips bag. After creaming butter and two kinds of sugar (brown and white), you mix in the other ingredients and you're ready to bake. If for some reason your chips bag doesn't have the recipe, you can find it here.
Like most recipes from Nestle's, I've found that if you make the cookies immediately, they spread almost lace-thin. If you can chill, or even better, freeze the dough, you'll get puffier results. You just need to increase the baking time a bit longer, which browns the cookie a bit on the edges, which is nothing to worry about. Also, if the dough's still a bit shiny when you take it out of the oven, just leave the cookies on the warm pans. The cookies will firm up nicely as they cool.
TIP: For amazing cookie sandwiches, get a pint of high quality vanilla ice cream (I like Ben and Jerry's), leave it in the fridge twenty minutes or so to soften, then place a scoop between two scotchies, squeeze, and re-freeze.