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

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.