Directions

1. 1

   In a small bowl, whisk together the flax seed meal and water until combined. Let sit for 5 minutes to thicken. In a large bowl, use an electric mixer on medium speed to cream together the softened butter, brown sugar, and white sugar until the mixture is light and fluffy, about 2–3 minutes.

2. 2

   Add the whole egg and egg yolk to the butter mixture, along with the vanilla extract. Beat on high speed until the mixture is smooth and creamy, about 1–2 minutes. Pour in the prepared flax mixture and gently stir until fully combined.

3. 3

   In a separate bowl, sift together the all-purpose flour, brewer's yeast, baking soda, baking powder, and salt. Sprinkle this dry mixture over the wet ingredients and fold in with a spatula or mixer on low speed just until no dry streaks remain—do not overmix. Fold in the old-fashioned oats, chocolate chips, and butterscotch chips by hand until evenly distributed.

4. 4

   Scoop rounded tablespoon-sized portions of dough onto parchment-lined or lightly greased baking sheets, spacing them about 2 inches apart. Using the back of your fingers or the bottom of a glass, gently flatten each mound to about 1/4 inch thickness. Lightly sprinkle the top of each cookie with a pinch of sea salt.

5. 5

   Bake in a preheated 350°F oven for 10–12 minutes, until the edges are golden brown and the centers are set but still soft to the touch. Remove from the oven and let the cookies cool on the baking sheet for 2–3 minutes before transferring to a wire rack to cool completely.