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 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!
By Bonita32
Bloomington, IL
on April 04, 2013
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Great recipe! I have tried several other "healthier" recipes before and unfortunately most of them turn out tasting like dirt mixed with chocolate chips. Not these cookies! The texture was perfect. They were soft, chewy (not fluffy and cake like. I of course did make a few changes to make them a bit healthier. I decreased the sugars by 1/4 cup each. I also used half wheat flour and half white. It made 34 cookies. Next time I may even try to use a little applesauce in place of some of the butter (1 1/2 cups is a little more than I prefer. But overall, this recipe is awesome and I don't feel guilty letting my family eat these! I will definately make them again!
By minute_basset
on March 24, 2013
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This was a fabulous recipe. Like others I tweaked it to make it even "healthier". For the flours, I used 1/2 cup spelt, 1/2 cup whole wheat, and 1/2 cup white. I reduced the brown sugar to 1/2 cup and the white sugar to 1/2 cup + 1/8 cup. Next time I might just go with 1/2 cup each. When making the Toll House cookie recipe on the back of the Nestle's chocolate chip bag, I always used 1/2 cup each of both sugars instead of the 3/4 it called for and they were always plenty sweet.
And of course I put in a whole 12 oz bag of Nestle's semi sweet chocolate chips (~ 1 1/2 cups.
They did come out flat, but were very yummy and crispy/chewy. I'm wondering if adding a little baking powder will help them rise a bit. Otherwise I'll try the extra flour trick. It made 5 dozen 2 1/2" - 3" cookies.
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