Simple Sundays | Oatmeal Flaxseed Cookies

Long before cookbooks like The Sneaky Chef and Deceptively Delicious surfaced, I used to think that the quintessential Oatmeal Raisin Cookie was the original stealthy recipe used by cunning moms everywhere. The cookie was the perfect way to hide a hardy and nutrient rich cereal and high energy dried fruit. What kid in their right mind would refuse a cookie?

Let’s take the oatmeal cookie a step further, shall we? What if we added flaxseeds, the super food that is off the charts in Omega-3 essential fatty acids and antioxidants? Well, you’ll end up with a treat that you probably wouldn’t mind kids sneaking from the cookie jar.

Oatmeal Flaxseed Cookies with White Chocolate and Dried Cranberries have the chunky chewiness that we all know and love, enhanced by a subtle nutty flavor and added texture from the flaxseeds. If you’ve never tried flaxseed, definitely try these cookies. I have a feeling you will love them.

The other benefit? It makes my kids drink more milk. I can definitely deal with that.

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Oatmeal Flaxseed Cookies (with White Chocolate and Cranberries}

Yield: Makes 3 dozen cookies.


  • 1 cup butter, room temperature
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2 1/2 cups oats
  • 1/2 cup flaxseed
  • 3/4 cups white chocolate chips
  • 1/2 cup dried cranberries


Preheat the oven to 350°F.

In the bowl of an electric mixer, beat the butter until light and creamy. Mix in the brown and granulated sugars, cream for about 2 minutes. Beat in the eggs and vanilla extract and mix until well incorporated.

In a separate bowl, whisk together the flour, salt and baking soda. Add to the mixing bowl on low speed until just combined. Stir in the oats, flaxseed, white chocolate chips and craisins.

Using a small ice cream scoop (or similar), form rounded balls of dough about 2 tablespoons each and place on a parchment paper lined baking tray two inches apart. Extra dough can be freezed for later baking, if you wish. Bake for 15-17 minutes or until the cookies are a golden brown. Remove from oven and let it rest for about 1 minute on the tray. Transfer to a wire rack to cool completely.

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by Liren Baker on September 18, 2011

27 Responses to “Simple Sundays | Oatmeal Flaxseed Cookies”

  1. Belinda @zomppa September 18, 2011 @ 6:01 am (#

    Don’t you just love food that is so sneakily good in every which way? Hmm. Could this be breakfast? I think so.

  2. Barbara | Creative Culinary September 18, 2011 @ 7:38 am (#

    Forget the kids…this sounds like a good excuse for ME to eat cookies. I’m with Belinda; I could do with some of these for breakfast!

  3. Alan Cooke September 18, 2011 @ 9:59 am (#

    Those look and sound great. I bet the flax seed adds great texture in addition to health benefits! Great idea :)

  4. Liz September 18, 2011 @ 11:44 am (#

    I adore oatmeal cookies…and the fact that these have a little extra healthy boost make yours even more irresistible!

  5. Curt September 18, 2011 @ 1:11 pm (#

    Mmmm! Perfect for dunking in milk!

  6. Sippitysup September 18, 2011 @ 4:57 pm (#

    Simplicity is delicious and you bring a bit of elegance to it as well. GREG

  7. melissa@the hungry artist September 18, 2011 @ 4:58 pm (#

    Mmmm, these look great — I just made oatmeal cookies today with my son, but ours weren’t as healthy or chewy looking! I love the addition of the white chocolate too!

  8. Susie September 18, 2011 @ 7:37 pm (#

    I love flax and totally add it to all sorts of stuff so my son doesn’t know lol. It’s perfect in pancakes and exceptional in cookies. These look super good!

  9. Russell at Chasing Delicious September 18, 2011 @ 8:47 pm (#

    I love oatmeal cookies. All your additions sound fantastic! Yum!

  10. Baking Serendipity September 18, 2011 @ 9:03 pm (#

    I love everything about these cookies! Oatmeal cookies have been my favorite lately, but I haven’t added flaxseed yet. Clearly that’s the next step :)

  11. Norma September 19, 2011 @ 4:37 am (#

    These sound fatastic. I wish I was your neighbor.

  12. RavieNomNoms September 19, 2011 @ 8:30 am (#

    LOVING these cookies! I love flaxseed in baking, adds such a great benefit to the baked yummies

  13. Yuri September 19, 2011 @ 1:12 pm (#

    These cookies look fabulous! I love oatmeal cookies, can’t wait to try this recipe :)

  14. Simone September 19, 2011 @ 1:31 pm (#

    They look delicious! I have never tried flaxseed in cookies before but we always have it in the house so it should be easy to make.

  15. Kita September 20, 2011 @ 6:08 am (#

    I know I’m behind the curve on this one, but I just discovered different types of oatmeal – healthier types! Scooped those into the cart mighty quick – oatmeal cookies will never be the same. Love the flaxseed and as I love the cranberries (but no one else in my house does) these sound perfect for me!

  16. kankana September 20, 2011 @ 5:32 pm (#

    I am munching on cookies as I am reading this :) These cookies looks lovely and healthy!

  17. Sylvie @ Gourmande in the Kitchen September 20, 2011 @ 8:40 pm (#

    I’m always saying I need to eat more flaxseed ;-)

  18. Vickie September 26, 2011 @ 6:34 am (#

    these sound amazing….baked goods with healthy stuff in them are awesome :)

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  20. Lindsey February 19, 2012 @ 10:35 am (#

    These look fantastic! Do you think they’d come out the same if you left out the flaxseed? How do you get yours so perfectly uniform?!

    • Liren replied: — February 19th, 2012 @ 6:52 pm

      Hi Lindsey, thank you! I do think they would still be good without the flaxseed, though I may make up for the loss with extra oats, chocolate chips or cranberries. As for their uniformity, I just use a small ice cream scoop!

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  22. Premium Gold May 1, 2012 @ 12:15 am (#

    Lovely recipe! If you are looking for great flax for your recipes please check us out. We specialize in Golden Omega flaxseed which is mild in taste and rich in omegas, we also have the proprietary True Cold Milling process which allows us to gently grind the flaxseed (coarse or fine) for greater options and flexibility for your baking. Finally we have a Flax and Whole Grain Gluten Free All Purpose flour that you might like to try as well. Feel free to contact us or visit our website.

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  24. Michel February 23, 2014 @ 9:16 pm (#

    Mmmm… Too much sugar and butter which means a lot of saturated fat and fructose and you know the rest… I prefere to add some honey or mapple sirup and dried fruits to replace the sugar and peanut butter and some olive oil t replace the butter. I add some cinnamon to avoid vanilla extract which is made with alcohol, not good for kids. thanks for sharing

  25. Sharon March 25, 2015 @ 3:18 pm (#

    Thanks! These were so yummy! I used butterscotch chips. I also substituted 1/2 cup applesauce for one of the sticks of butter and 1/4 cup of truvia in place of the refined sugar. They came out really tasty & a bit healthier. 

    • Liren Baker replied: — March 27th, 2015 @ 7:44 pm

      So glad you liked it, Sharon! Great to know the substitutions worked out!

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