Butterscotch and Vanilla Oatmeal Cookies

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.