Oatmeal Cookies with Flax
Elevate your cookie game with these wholesome and delightfully chewy Oatmeal Cookies with Flax. Packed with the nutty goodness of ground flaxseed and heart-healthy rolled oats, these cookies offer the perfect balance of indulgence and nutrition. A hint of cinnamon adds warmth, while optional mix-ins like raisins or chocolate chips let you customize each bite. Softened butter and a trio of sugar components create a soft, tender texture, while the addition of flaxseed introduces a subtle earthy flavor and nutrient boost. Quick to prepare with just 15 minutes of prep time and baked to golden perfection in under 12 minutes, these cookies are an ideal treat for snack time, lunchboxes, or as a guilt-free dessert.
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Recipe Information
Ingredients
- 0.75 cup unsalted butter, softened
- 0.75 cup brown sugar, packed
- 0.25 cup granulated sugar
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 3 cups rolled oats
- 0.5 cup ground flaxseed
- 1 cup raisins or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs and vanilla extract to the sugar mixture. Beat until well combined.
In a separate medium-sized bowl, whisk together the flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Stir in the rolled oats, ground flaxseed, and raisins or chocolate chips (if using) with a spatula or wooden spoon until evenly distributed.
Scoop 1.5 tablespoons of dough (about the size of a golf ball) and place them on the prepared baking sheets, leaving 2 inches of space between each cookie.
Flatten the dough balls slightly with the back of a spoon or your fingers.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look set.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
4249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.4 g | 236% | |
| Saturated Fat | 98.5 g | 492% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 2088 mg | 91% | |
| Total Carbohydrate | 598.1 g | 217% | |
| Dietary Fiber | 43.7 g | 156% | |
| Total Sugars | 312.0 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 559 mg | 43% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 3060 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
