Photo: Oatmeal-Flax Chocolate Chip Cookies Recipe
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup quick-cooking oats
- 1/4 cup flaxseed, finely ground in a spice grinder, or pre-ground flaxseed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 3/4 cup packed dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Directions
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Whisk the flour, oats, flaxseed, baking soda, salt and cinnamon in a bowl.
Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla. Reduce the mixer speed to low; add the flour mixture and beat until just combined, scraping down the bowl as needed. Stir in the chocolate chips.
Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown, 10 to 12 minutes. Let the cookies cool 3 minutes on the baking sheets, then transfer to racks to cool completely.
Per Cookie: Calories: 151; Total Fat: 7 grams; Saturated Fat: 4 grams; Protein: 2 grams; Total carbohydrates: 21 grams; Sugar: 14 grams; Fiber: 1 grams; Cholesterol: 25 milligrams; Sodium: 83 milligrams
Photograph by Kang Kim
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By Meredith in Mis...
Kansas City
on May 21, 2013
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Really good. The only reason I didn't give it five stars is that it is too sweet. I noticed people cutting down the sugar to make them healthier. I just did it to make them taste better! The sugar was just too overpowering. I did 1/2 cup white and 3/4 cup brown and it was plenty sweet. If you wanted it healthier you could even cut it down more. Big hit with my family!
By fsuerin_11801946
Harmony, FL
on May 20, 2013
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My family found these better tasting than traditional chocolate chip cookies. Oatmeal gives them great texture, slightly chewy! Highly recommend, they turned out perfect!
By alyssa830
on April 18, 2013
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such a great recipe. i made some changes. I gut down the butter by 3-4 tablespoons because I found to too moist and needed to add more flour the first time I made these. I also used flax seed as an egg substitute. 1 tablespoon flax seed + 3 tablespoons water, let it sit or 2 minutes, and it acts as a egg substitute! I threw in a little wheat germ as well!
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