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.