Addicting Oatmeal Cookies

A sweet friend sent me a link to a cookie recipe designed specifically for new moms, as it had extra nutritious ingredients to help support both mama & baby's nutritional needs.  After making these cookies once, I decided they weren't just for moms (although I would love to hoard them) they are the perfect treat for anyone.

The list of ingredients is long but very worthwhile.  Full of fiber (whole grain wheat, oats, flax), B vitamins (brewer's yeast), omega-3 fatty acids (flax), protein (eggs, nuts, nut butter), healthy fats (butter, nuts, flax, eggs), whew did I remember everything?

Start by whisking your dry ingredients together, then set these aside until later.

Next mill your flax seeds.  I use my coffee grinder with excellent results.  I always forget to write down how much the flax measurement increases after grinding due to the extra air volume.  So just grind some, add to your measuring cup, and grind again.  I think "12 servings" as marked on the grinder ends up being really close to one cup milled.

I measure peanut butter by weight to avoid the messy measuring cup.  According to the package, 2Tbsp = 32g or 1.129oz ;) So 3/4c peanut butter would be just under 7oz by weight.  As you can see, I didn't worry about being super precise.  7.3oz was close enough for me and worked just fine.

To the peanut butter, add butter, sugars (unrefined if possible), vanilla, brewers yeast, milled flax, and water.  The water is necessary because of the volume of milled flax included.

After these ingredients are well combined, mix in the eggs.  I crack mine into a separate container, just in case the rooster happened to find the hen that day.

Now you will add the flour mixture.  After the flour is well combined, mix in the nuts and chocolate chips.  Last, add the oats in slowly.  You may have to mix the oats in by hand, the batter will be stiff.

Side note: I have had fun mixing different nuts & chips.  My favorite mixture includes bittersweet chocolate chips, semisweet chocolate chips, butterscotch chips, and praline pecans.  Regular pecans & walnuts also work wonderfully.  So pick the combination that sounds best to you.

I prefer to use a scoop to measure out my dough - that way all the cookies are (nearly) identical in size and the cookies are much more round than if I just use a spoon.  This recipe makes 4 dozen cookies using a #40 scoop.  Maybe a few more than that if no one steals dough ;) but let's not get stingy.  Space the dough about almost twice as far apart as the circumference of the dough.  The cookies won't spread that much, but it will allow for more even baking.  Lightly press down with a fork and bake. Try not to eat them all at once - these are very fiber dense cookies, and if you aren't used to that much fiber... well, just start with one or two.

Addicting Oatmeal Cookies

1 1/2 c whole wheat flour

1 tsp cinnamon

1 tsp baking soda

1 tsp salt

3/4c peanut or almond butter

1/2c butter

1/2c sugar

1/2c brown sugar

2 tsp vanilla

6 Tbsp brewer's yeast

1c flax, milled

1/3c water

2 large eggs

2c chocolate chips

1c chopped nuts

1 3/4c oatmeal

1. Combine flour, baking soda, cinnamon, and salt.

2. In a separate bowl, beat peanut butter, butter, sugar, brown sugar, vanilla, brewer's yeast, flax, and water until creamy.

3. Mix in eggs.

4. Gradually beat in flour mixture.

5. Mix in nuts & chocolate chips.  Add oats slowly.

6. Place balls of dough on greased sheet, lightly press down with fork.  Bake at 350* for 12 minutes.

The original recipe (I have made a few small changes) is copyright Kathleen Major and was originally published at Peaceful Parenting as Major Milk Making Cookies.