In a medium saucepan melt 1/2 cup Butter, 1/2 cup Milk, 1/2 cup Molasses, and 1 1/4 cups Sugar together. Once mixture has come together remove from heat and stir in 1 bag of Butterscotch Chips until melted. Stir in 1 tsp. Vanilla and a dash of Ginger. Add about 3 cups of Rolled Oats, add additional oats until mixture is thick and each oat is covered. Drop by the teaspoon or tablespoon full onto wax paper covered cookie sheets, refrigerate overnight or for 1-2 hours. Enjoy!