- 3/4 C. sugar
- 3/4 C. brown sugar
- 1 C. butter, softened, NOT MELTED
- 1 tsp. vanilla
- 1 large egg
- 1 1/2 C. all-purpose flour
- 1/4 to 1/2 C. oat flour
- 1/2 C. whole wheat flour
- 1/2 tsp. salt
- 2 TBS. flax seed, ground (approximate….just sprinkle some to cover the dough before adding chocolate chips)
1. Heat oven to 375 F.
2. In a large bowl, beat sugars, butter, vanilla, and egg for a few minutes. It is important that softened butter, NOT MELTED butter is used. Stir in flours, baking soda, and salt. The dough should be stiff. If it isn’t – add a little more oat flour. I usually use 1 C. of oat flour OR 1/2 C. of oat flour and 1/2 C. of whole wheat flour.
-The more flour you use, the more easily your cookies will break after cooling.
-You don’t need to use all the different flours – unless you happen to have them on hand. Before getting the oat flour, I used to make these with 2 cups of all purpose flour and then added oats until the dough was the consistency I like.
3. On ungreased cookie sheet, drop dough by rounded TBL. about 2 inches apart.
4. Bake 8-10 minutes or until light brown. The centers should still be soft and may look a little undercooked.
5. Cool 1-2 minutes on cookie sheet and then move to cooling rack.