Simple Sundays | Oatmeal Flaxseed Cookies

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.

Oatmeal Flaxseed Cookies (with White Chocolate and Cranberries}

Makes 3 dozen cookies.

Ingredients

  • 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

Instructions

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.

Comments

  1. Alan Cooke

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

    Reply
  2. Liz

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

    Reply
  3. melissa@the hungry artist

    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!

    Reply
  4. Susie

    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!

    Reply
  5. Baking Serendipity

    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 :)

    Reply
  6. Yuri

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

    Reply
  7. Simone

    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.

    Reply
  8. Kita

    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!

    Reply
  9. Lindsey

    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?!

    Reply
    • Liren

      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!

  10. Premium Gold

    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.

    Reply
  11. Michel

    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

    Reply
  12. Sharon

    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. 

    Reply
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