Description
What can I say, I have a soft pot in my heart for oatmeal cookies, and these really satisfy the sweet tooth.
Ingredients
- 1-¼ cup All-purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoons Fine Sea Salt
- ½ teaspoons Ground Cinnamon
- 12 Tablespoons Unsalted Butter, Softened
- ¾ cups Granulated Sugar
- ¾ cups Brown Sugar
- 1 whole Large Egg
- 1 Tablespoon Ground Flaxseed
- 3 Tablespoons Water
- 1 teaspoon Pure Vanilla Extract
- 3 cups Old Fashioned Oats
- 1 cup Butterscotch Chips
- 1 cup Vanilla Or White Chocolate Chips
Preparation
Preheat oven to 375ºF 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.
