Butterscotch And Vanilla Oatmeal Cookies

• 1-1/4 cup All-purpose Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoons Fine Sea Salt
• 1/2 teaspoons Ground Cinnamon
• 12 Tablespoons Unsalted Butter, Softened
• 3/4 cups Granulated Sugar
• 3/4 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

1. Preheat oven to 375u0b0F 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. 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.
3. 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.

allpurpose, baking soda, salt, ground cinnamon, unsalted butter, sugar, brown sugar, egg, ground flaxseed, water, vanilla, oats, butterscotch chips, vanilla

Taken from tastykitchen.com/recipes/desserts/butterscotch-and-vanilla-oatmeal-cookies/ (may not work)