Oatmeal-Flax Chocolate Chip Cookies
- Level: Easy
- Yield: about 32 cookies
-
- Nutritional Analysis
- Per Serving
- Calories
- 151 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 25 milligrams
- Sodium
- 83 milligrams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 1 grams
- Protein
- 2 grams
- Sugar
- 14 grams
- Total: 1 hr
- Prep: 48 min
- Cook: 12 min
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.