This recipe is getting a lot of attention at our in-store product demonstrations.
Now, you can make it at home.
Ingredients
1 1/2 cups all-purpose flour
1 cup quick-cooking oats
1/4 cup AVION Harvest flaxseed, finely ground in a spice grinder, or pre-ground flaxseed
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 cup granulated sugar
3/4 cup packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
Directions
Preheat the oven to 350 degrees F.
Line 2 baking sheets with parchment paper.
Whisk the flour, oats, AVION Harvest flaxseed, baking soda, salt and cinnamon in a bowl.
Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes.
Beat in the eggs one at a time, beating well after each addition.
Beat in the vanilla. Reduce the mixer speed to low; add the flour mixture and beat until just combined, scraping down the bowl as needed.
Stir in the chocolate chips.
Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart.
Bake until golden brown, 10 to 12 minutes.
Let the cookies cool 3 minutes on the baking sheets, then transfer to racks to cool completely.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup quick-cooking oats
- 1/4 cup AVION Harvest Flaxseed finely ground in a spice grinder, or pre-ground flaxseed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 12 tablespoons unsalted butter softened, 1 1/2 sticks
- 1 cup granulated sugar
- 3/4 cup packed dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Servings: cookies
Instructions
- Preheat the oven to 350 degrees F.
- Line 2 baking sheets with parchment paper.
- Whisk the flour, oats, AVION Harvest flaxseed, baking soda, salt and cinnamon in a bowl.
- Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes.
- Beat in the eggs one at a time, beating well after each addition.
- Beat in the vanilla. Reduce the mixer speed to low; add the flour mixture and beat until just combined, scraping down the bowl as needed.
- Stir in the chocolate chips.
- Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart.
- Bake until golden brown, 10 to 12 minutes.
- Let the cookies cool 3 minutes on the baking sheets, then transfer to racks to cool completely.
Recipe Notes
(recipe credit : Food Network Kitchen)
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