Butterscotch and Vanilla Oatmeal Cookies

from ButterYum
makes about 3 dozen cookies

  • 1 1/4 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon
  • 12 tablespoons unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 large egg
  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 1 teaspoon pure vanilla extract
  • 3 cups old fashioned oats
  • 1 cup butterscotch chip
  • 1 cup white or vanilla chocolate chips


  1. Preheat oven to 375F and line half sheet pans with silpats or parchment.
  2. In a large mixing bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
  3. In the bowl of a stand mixer, beat butter and sugars until light and fluffy, scraping sides of bowl as needed.
  4. Add egg, flaxseed, and water; beat to combine.
  5. Gradually add flour mixture; mix well.
  6. Add oats, butterscotch chips, and vanilla chips; mix just until combined. 
  7. Use #50 scoop (1 tablespoon) to portion dough onto prepared half sheet pans; flatten cookie blogs slightly.
  8. Bake cookies, one sheet at a time, for 8-10 minutes or until lightly golden.  
  9. Let cookies rest for 5 minutes before transferring to a cooling rack to cool completely.  Store in an airtight container.