Ingredients
8 oz. unsalted butter, softened
1 1/2 c. dark brown sugar
2 large eggs
2 tsp. pure vanilla extract
2 c. oat flour
1 tsp. baking soda
1 tsp. sea salt
1/2 tsp. baking powder
1 3/4 c. old-fashioned oats
12 oz. butterscotch
Maldon sea salt, for dusting
Preparation
Step 1Preheat oven to 350° and line two baking sheets with parchment paper.Step 2In a large mixer using a whisk attachment, combine butter and brown sugar and let whisk for 2 minutes. Add eggs one at a time, followed by vanilla. Add flour, baking soda, sea salt, and baking powder and slowly combine, making sure not to over-mix the batter. Add oats and butterscotch chips and combine. Refrigerate dough for 1 hour.Step 3Using a 2 tablespoon scoop, scoop 12 cookies onto each parchment lined baking sheet and dust with a few Maldon sea salt flakes. Transfer sheets into oven and bake for 12 to 15 minutes until the cookies just slightly turn a golden brown color on the edges but are still soft and chewy in the middle. Step 4Transfer baked cookies to cooling rack and repeat process for remaining dough.
