If ever you wanted a versatile marginally healthy delicious cookie, this is your winner, hands down. These cookies have been a favorite since I adapted a recipe years ago, adding flax and oats and just recently chopped almonds. Really if you make the dough you can add anything from chocolate to raisins to dried cranberries to anything you can dream up. This past week I used a bar of chocolate that I had chopped up as I didn't have any chips and almonds which I had also chopped up. They were divine- truly. And don't even get me started about putting coconut milk ice cream between two of them...
Pre-heat oven to 350 degrees
Combine in a medium bowl:
2 cups flour
2 cups oatmeal
1/4 cup ground flax seed
1 tsp baking soda
1/2 tsp salt
In a large bowl, blend until smooth:
1 cup butter at room temperature
1 cup brown sugar
1/2 cup white sugar
when smooth add:
2 large eggs
2 tsp vanilla
Add dry ingredients to wet ingredients 1/3 at a time. Blend until mixed and add:
1 1/2 cups chocolate chips (adjust to your family's liking)
I use a batter scoop (which is like a small ice cream scoop) to scoop dough onto cookie sheets.
Bake at 350 degrees for 10-12 minutes - depending on your oven. I like to take them out while they still look slightly undercooked - but only a bit. They tend to be softer that way.