Oatmeal Cookies with Flax

Recipe

Flax and Oatmeal Cookies Recipe

Makes about 30 oatmeal cookies

 Elevate your holiday baking with the perfect blend of indulgence and nutrition with this recipe for Flax and Oatmeal Cookies, straight from the culinary haven of Danish Home Bakery and featured in the cookbook Only in Saskatchewan. These cookies redefine the classic oatmeal treat by seamlessly combining delicious flavours and health-conscious choices. Get ready for a baking experience that’s both easy and wholesome, as you transform simple ingredients into delectable cookies that strike the right balance between sweetness and nourishment. Join us on a delightful journey through the art of baking, where every bite tells a story of home-baked goodness.

INGREDIENTS

1 cup all-purpose flour
½ cup quick oats
¼ cup milled or ground flaxseed
1 Tbsp whole flaxseed
½ tsp baking powder
½ tsp baking soda
½ tsp sea salt
¾ cup salted butter, at room temperature
1/3 cup granulated sugar
1/3 cup lightly packed brown sugar
2 large eggs
1 Tbsp vanilla extract

INSTRUCTIONS

  1. Preheat the oven to 350°F (180°C). Line three baking sheets with parchment paper.
  2. Place the flour, oats, milled and whole flaxseed, baking powder, baking soda, and salt in a medium bowl. Mix together to combine.
  3. Place the butter and both sugars in a separate medium bowl. Using a handheld electric mixer, beat the butter and sugar on medium speed until fully combined, about 3 minutes.
  4. Add the eggs and vanilla extract to the butter and sugar and beat until the mixture is smooth, 2–3 minutes.
  5. Add the dry ingredients about ½ cup at a time, beating on low speed after each addition until fully incorporated. Scrape down the sides of the bowl and then beat on high speed for 10 seconds.
  6. Using a #40 trigger ice-cream scoop (1½–2 Tbsp of dough per scoop), drop the cookie dough onto the baking sheets with 1½ inches between each cookie.
  7. You’ll need to bake these in batches. Bake the first two trays on the middle two racks of the oven until nicely browned, 10–12 minutes. At the halfway point, rotate the pans to ensure they bake evenly.
  8. Remove the cookies from the oven and let cool on the baking sheets for 5 minutes. Then use a metal spatula to transfer them to a wire cooling rack to cool completely. Bake the final tray while the first batch of cookies are cooling.

Excerpted from Only in Saskatchewan by Naomi Hansen. Recipe copyright © 2022 by Danish Home Bakery. Text copyright © 2022 by Naomi Hansen. Reprinted with permission of TouchWood Editions.