Ingredients42 m servings 137
- Preheat oven to 325 degrees F (165 degrees C).
- Mix flour, salt, and baking soda in a bowl.
- Beat the butter, brown sugar, flax seed, and white sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in the last egg along with the vanilla extract. Add the flour mixture and beat until just incorporated. Fold oats and butterscotch chips into the dough just enough to evenly combine; drop by ice cream scoop or heaping spoonfuls onto baking sheets.
- Bake in preheated oven until browned, 12 to 14 minutes. Allow to cool on baking sheets for 3 minutes before transferring to cooling rack to cool completely.
Per Serving: 137 calories; 6.5 17.5 1.8 15 95 Full nutrition
ReviewsRead all reviews 8
Crisp and delicious! I added a banana to keep them together more, which made a rounder, fuller cookie, instead of ones that spread a bit thinner like the photo. I also did 1/2 butterscotch chi...
Pretty good cookie. I substituted the flax seed for wheat bran and cut the butter to 1/2 cup with 3 tablespoons vegetable oil and the sugar to 1/3 of a cup. Still very sweet. Mine didn't melt th...
A nice crisp cookie with a very good flavor. I only used about half the amount of butterscotch chips I think 12 oz would have been way to many.
I LOVED these! They were rich, wholesome and filled with health! Did some changes though.. I did not have so much flax seeds so I added lightly roasted sesame seeds - grounded, reduced the quant...
Worked beautifully. I placed a pecan on top of each before baking, too. Will make again.
I made these cookies but made two minor changes as I hate it when people rate a recipe based on their changes. But the only changes was to sub out the sugar due to the fact that I have to caref...
We substituted the vanilla for mapline flavoring, and used peanut butter chips instead of the butterscotch. We added 2 tbsp molasses since we used cane sugar and added about 1/4 cup water to hel...