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…
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}
- 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.