In a mixing bowl or the bowl of a stand mixer, cream together butter and sugars. Beat in eggs, then stir in molasses, vanilla extract, and butterscotch flavoring.

In a separate bowl, combine flour, baking soda, and salt. Stir dry ingredients into wet mixture.

Stir in oats, butterscotch chips, and crushed butterscotch candies.

Cover mixture and chill, at least one hour.

Preheat oven to 375° F / 190° C. Line a baking sheet with parchment or a silicone baking mat.

Remove chilled dough from refrigerator. Use a melon baller or cookie scoop to scoop dough into golf ball-sized mounds. Roll into balls and place 2 inches apart on prepared cookie sheets.

Bake for 9-11 minutes, or until lightly golden brown.

Allow cookies to cool on baking sheet for 5 minutes. Transfer to a wire rack to cool completely.

Store cookies in an airtight container at room temperature for up to five days.