OATMEAL-FLAX CHOCOLATE CHIP COOKIES
Provided by Food Network Kitchen
Time 1h
Yield about 32 cookies
Number Of Ingredients 12
Steps:
- 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.
WEST COAST TRAIL COOKIES
This cookie gets its name from the West Coast Trail on Vancouver Island. It's my adaptation of the perfect nut-free trail cookie that's been our family's favorite chewy oatmeal cookie for 10 years. Loaded with choco-chips and dried cranberries. The flax seed meal and pumpkin seeds give them a nutty taste, without the nuts. Perfect for school kids or those with allergies.
Provided by WestCoastMom
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 42m
Yield 36
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Whisk together all-purpose flour, whole wheat flour, flax seed meal, cinnamon, baking soda, and salt in a bowl.
- Beat together butter, brown sugar, and white sugar in a large bowl until smooth and creamy; Stir in eggs and vanilla. Stir flour mixture into creamed butter mixture until dough is just combined. Fold oats, chocolate chips, cranberries, coconut, and pumpkin seeds into dough just until evenly combined.
- Shape dough into 1 1/2-inch balls or drop by heaping tablespoonfuls onto the prepared baking sheets about 2 inches apart; press to flatten slightly.
- Bake cookies in the preheated oven until lightly golden at the edges, about 12 minutes. Cool on the baking sheet for 10 minutes; transfer to a wire rack to cool completely.
Nutrition Facts : Calories 172 calories, Carbohydrate 20.5 g, Cholesterol 22.7 mg, Fat 9.7 g, Fiber 1.9 g, Protein 2.5 g, SaturatedFat 5.5 g, Sodium 41.2 mg, Sugar 11.7 g
WHOLE GRAIN BREAKFAST COOKIES
My sister and I love something sweet with our coffee in the morning. We created this recipe to make a wholesome breakfast. I generally double the batch and keep them in the freezer. They taste even better frozen (still soft!). Whole grains, fiber, and protein and no butter! Can it really be delicious? Yes! My kids can't keep their fingers out of the batter. I decided to add it to Allrecipes because everyone keeps asking me for the recipe. Enjoy!
Provided by IrisMac
Categories 100+ Breakfast and Brunch Recipes
Time 50m
Yield 18
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- Pulse the walnuts in a food processor several times to chop; continue processing until the walnuts are ground into flour; transfer to a bowl. Mix in the rolled oats, whole wheat flour, flax meal, baking soda, salt, and cinnamon until thoroughly combined.
- Combine the almond butter, canola oil, agave nectar, brown sugar, egg, and vanilla extract in the food processor and process a few seconds to blend the ingredients well; transfer the almond butter mixture to a large bowl and fold in the dried cherries and chocolate chips. Mix the walnut-oatmeal mixture into the almond butter mixture (dough will be very thick).
- Scoop up heaping teaspoons of dough, and form into balls; lay the dough balls onto the prepared baking sheets, about 2 inches apart.
- Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven and flatten the cookies with a spatula. Allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.
Nutrition Facts : Calories 259.1 calories, Carbohydrate 26.1 g, Cholesterol 10.3 mg, Fat 16.3 g, Fiber 3.8 g, Protein 5.1 g, SaturatedFat 3 g, Sodium 173 mg, Sugar 15.3 g
FARMHAND FLAX COOKIES
Make and share this Farmhand Flax Cookies recipe from Food.com.
Provided by Leslie O
Categories Dessert
Time 54m
Yield 108 cookies
Number Of Ingredients 9
Steps:
- Pre heat oven 350*F.
- In bowl cream butter, sugars, and flax seed.
- In another bowl, beat eggs and vanilla, combine with flax mixture.
- Sift flour and soda.
- Mix in oatmeal and combine other ingredients.
- Form dough into 1 1/2 inch round logs.
- Place in freezer to chill.
- Place cookies on baking sheet about 2 inches between cookies.
- Bake 13-15 minutes.
FARM COOKIES
Make and share this Farm Cookies recipe from Food.com.
Provided by Sky Valley Cook
Categories Dessert
Time 23m
Yield 60 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- In small bowl, mix together flour, baking powder, baking soda, and salt. Mixing well after each addition. Set aside.
- In large bowl, mix butter, both sugars, eggs, and vanilla. Mixing well after each addition. Add flour mixture and mix until blended.
- Add oatmeal, cornflakes, coconut, and nuts. Dough will be stiff. Roll dough into 1 inch balls and place onto ungreased cookie sheet. Slightly flatten balls of dough with bottom of glass.
- Bake for 8-10 minutes or until done.
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