Oatmeal chocolate cookies are hard to beat. Their edges are crisp, their flavor is sweet, and their texture is wonderfully soft and chewy. They are great for breakfast, or as a snack, with yogurt and fresh fruit.
They are filled with all of the good things in life flax seed, oats, and chocolate chips. There is also coconut oil involved. Ever since I have discovered coconut oil in baking, it has became a staple in my kitchen. It is amazing stuff and works wonders in these cookies.
I brought these cookies to a friend and she was crazy about them.
- 5 Tbs. butter melted
- ¼ cup coconut oil
- ½ cup cane sugar
- ½ cup firmly packed light brown sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1½ cups whole wheat pastry flour
- ¼ cup flax seed meal
- ½ teaspoon baking soda
- ½ teaspoon double-acting baking powder
- ¼ teaspoon cinnamon
- ¼ teaspoon fine sea salt
- ½ cup rolled oats
- ½ cup chocolate chips
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, cane sugar, and light brown sugar, mixing on medium speed for about 3 minutes. Add the vanilla extract the egg. Mix about 30 seconds on low speed until combined.
- In a separate bowl, whisk together flour, flaxseed meal, baking soda, baking powder, cinnamon, and salt. Add oats and mix.
- Add dry mixture to stand mixer bowl, and mix on low speed until combined. Add chocolate chips, mixing on lowest possible speed until just combined.
- Using a 2-Tbsp. scoop, place dough balls on a baking sheet and flatten them slightly.
- Bake in the center of the oven 13 minutes, until lightly golden.
- Let cookies cool for about 5 minutes before transferring to a cooling rack.