Chewy Oat And Flaxseed Cookies

• 1 cup Butter, Softened
• 1 cup Light Brown Sugar, Packed
• 1/2 cups Sugar
• 2 whole Eggs
• 2 teaspoons Pure Vanilla Extract
• 1-3/4 cup Flour (white Whole Wheat If You Have It)
• 1 teaspoon Baking Soda
• 1 teaspoon (scant) Sea Salt
• 3 cups Oats
• 1/2 cups Slightly Ground Flaxseeds
• 1 cup Semi-Sweet Chocolate Chips

1. Preheat oven to 350u0b0F.
2. In a large bowl, cream butter, brown sugar, and sugar until smooth. Beat in eggs one at a time, then stir in vanilla.
3. Combine flour, baking soda, and salt. Stir into the creamed mixture until just blended. Mix in oats and flaxseeds. (I use a cleaned coffee grinder to slightly grind the flaxseeds.) Mix in chocolate chips.
4. Drop by heaping spoonfuls onto parchment-paper-lined baking sheets. Bake for 10-12 minutes in preheated oven. To maintain a chewy consistency, when pulling them out of the oven, the cookies should look slightly undercooked with a slight ring of light brown at the base. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool
5. completely.
6. Note: Another variation on this is to replace the chocolate chips with orange-infused dried cranberries.

butter, light brown sugar, sugar, eggs, vanilla, flour, baking soda, salt, oats, ground flaxseeds, chocolate chips

Taken from tastykitchen.com/recipes/desserts/chewy-oat-and-flaxseed-cookies/ (may not work)