Breakfast Cookies

• 5 ounces unsalted butter, at room temperature
• 3/4 teaspoon kosher salt
• 5 ounces brown sugar
• 4 ounces raw cane sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla or almond extract
• 8 ounces organic sprouted wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 ounces old-fashioned rolled oats
• 2 ounces walnuts, roughly chopped
• 2 tablespoons golden flax seeds
• 10 ounces dark chocolate, chopped

1. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, salt, and sugars until well-incorporated and airy.
2. Add in egg and vanilla and beat until the mix resembles a smooth buttercream.
3. Add the flour, baking soda, and baking powder and mix on a low speed until just combined.
4. Using your hands, fold in oats, walnuts, flax seeds, and chocolate.
5. Roll into 3-ounce balls, then chill dough for at least 30 minutes. The longer you chill it, the less it will spread during cooking. I chilled mine for about 8 hours.
6. Preheat oven to 350u0b0 F. Bake for 15 to 16 minutes, then let them sit on the pan for 10 minutes before transferring to a cooling rack. They won't look done when you pull them out of the oven, but the residual heat from the pan will give them just the right amount of gooey-ness as they rest.

butter, kosher salt, brown sugar, cane sugar, egg, vanilla, sprouted wheat flour, baking powder, baking soda, rolled oats, walnuts, golden flax seeds, chocolate

Taken from food52.com/recipes/37734-breakfast-cookies (may not work)