Butterscotch Oat Drops

Butterscotch Oat Drops
1/2 cup butter, softened
3/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose (plain) flour
1 cup rolled oats
1/2 teaspoon each: baking powder, baking soda, and salt

Preheat oven to 350◦F.
In a large bowl, beat the butter and sugar until fluffy. Beat in the egg and vanilla.
Stir in remaining ingredients. Drop dough by teaspoons onto an ungreased cookie sheet. Bake for 8-10 minutes until just set. 

This is a cookie recipe I have made, my mother has made, and some of my friends have made. It seems to turn out a little differently every time, seemingly dependent upon the technique as well as the weather. The cookies are very soft and moist when warm, and either soft and chewy or crisp and crunchy once cooled, depending on how long they are baked. Sometimes they are soft and flat like a sweet oatcake, sometimes they are thin and crispy like an oat crisp, sometimes they are thick and chewy like an oatmeal cookie, and sometimes they are soft and round. However they turn out, the taste is buttery and full of brown sugar.