oatmeal-flax chocolate chip cookies

Full disclosure: I snagged this one from the Food Network Magazine, and didn't change a thing. They are delicious and I couldn't even taste the flax! This would be a great way to sneak it into a kid's diet with one or two for dessert - just remember that they are still cookies and therefore still contain hefty amounts of butter and sugar! Enjoy.

Oatmeal-Flax Chocolate Chip Cookies

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup quick-cooking oats
• 1/4 cup flaxseed, finely ground in a spice grinder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (1 1/2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 3/4 cup packed dark brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips

Directions

1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
2. Whisk the flour, oats, flaxseed, baking soda, salt and cinnamon in a bowl.
3. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about four 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.
4. Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about two inches apart. Bake until golden brown, 10 to 12 minutes. Let the cookies cool three minutes on the baking sheets, then transfer to racks to cool completely.

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