Wednesday, May 16, 2012

Best Ever Cookies

I have been debating sharing this recipe. They are so good I've been considering selling the recipe. Whatever you do, be grateful I'm sharing this recipe with you and don't make money off of them unless you give me a cut of your earnings. THIS IS MY RECIPE *. I give my deceased Grandma Calderwood some of the credit because it was from her recipe that I created this cookie masterpiece.
 It is my family favorite with less sugar, butter instead of shortening (and less of it), plus whole-wheat flour and milled flax seed for texture and wholesome goodness.

I have been making different variations of this recipe for over 10 years and it's finally perfect (until I try something new).

Flax, Oatmeal, Dark-chocolate Chip Cookies

3/4C. unsalted softened butter
2/3 C. brown sugar
2/3 C. white sugar
2 eggs
1/2 C. milled flax (or 1/3 C. flax seeds milled in blender see here)
1 tsp salt
1 tsp vanilla

1 tsp bkg. soda

2 tsp hot water
1 1/2 C. Flour (I use white whole wheat or part whole wheat)
2 1/2 to 3 C. Quick Oats
1 C. Dark Chocolate Chips (I prefer the Ghiradelli brand)

Preheat oven to 350 degrees Fahrenheit.  Cream butter and sugars together... This picture is of the batch before I reduced the butter... (I realized that adding flax with it's healthy oils allowed me to cut back on the butter).

 Add eggs, milled flax, salt and vanilla. Cream again (until fluffy).

Mix the baking soda with the hot water in a small cup. Add to the bowl and mix.

Next mix in your flour.

  At this point I retire my hand mixer, stir in my oats, and then finally mix in the Chocolate chips.

[If I use my stand mixer I mix in everything except for the chocolate chips by power. Since it's more work to clean, I only use it for double batches.]
Finished dough.
Finally, drop by spoonful, or grab chunks and ball it. Space evenly on a cookie sheet. Bake 8-12 minutes depending on the size of your cookies.  Remove from oven when nicely browned. Let set for a minute before removing to cool.

Enjoy with a nice cool glass of milk.

Store in an airtight container. They are so chewy and tasty.  They are still good at about 1 week old if kept air tight.  After that they get a little dry and crumbly.

If you have a toaster oven, I prefer to refrigerate the dough in a shallow tupperware container and make them on demand.  The cookie dough stays good in the fridge for weeks (I make a double batch and have hot cookies for weeks).

Note: These cookies are very wholesome and have quite natural ingredients. They are not low-fat or low-calorie (although they have healthier fats than some fats). I believe in indulging in wholesome satisfying food.  They are filling, high in fiber, and satisfying.  I even eat them occasionally for breakfast.  Just because they are healthy doesn't mean they won't make you hefty: enjoy in moderation.

Special Thanks to my friend Nikki for demanding that I share this recipe.

*You may reproduce my recipes for non-commercial purposes on your blog as long as you ask me for permission, link to my page, and make it clear that it’s my recipe.  I spend a lot of time and energy developing and publishing these recipes, even though I choose to “give”  them away on this blog.  I’m happy to do this because I feel like it’s important to share information and ideas but don't steal my thunder.


  1. These sound delicious! Thanks for sharing, Rebecca! :) I'm so excited to try these out. We make treats every Sunday so I'll be trying these out soon. I made cake pops today but they did not turn out so good.
    Hope all is going well for you. Thanks again for sharing your recipes they all look soo good!

  2. Thanks, Christina.
    Let me know how they turn out. I've tried all kinds of variations. These are our favorite cookies and I love that they don't make your tummy ache because they are not so sugary and junk-foody.

    1. These are amazing, Rebecca!! I won't be able to have any other cookies now. :) Soo good!

  3. So glad you love them. I will still eat other cookies but as far as taking the time to bake cookies... these are the ones I crave. The only other ones I bother making are no-bake cookies but that's because they don't heat up the house and they're fast. Maybe I should share my no-bake recipes.

  4. I would love to see your no-bake recipe. We made no-bake cookies as a Sunday treat all the time when we lived in Boston.



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