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