Friday, September 7, 2007

Flax Oatmeal Cookies from Cathy D.

-Not a breakfast food I guess, although we eat them for breakfast, especially when we're in a hurry.
-My boys think these taste better than sugar cookies. I didn't call the cookies by their name until everyone had tried them and said they loved the taste.
-Don't overbake these. They don't taste really good when they are too hard.
-We've added cinnamon and that tastes great. I'm going to try adding a bannana or two next time we make them.

"We make a batch almost every Monday and eat them for snack, deserts, breakfast, etc. They're a cookie you can feel good about giving your kids. They keep well if you store them in an airtight container."--Cathy D.

Flax Oatmeal Cookies


1-1/3 cups butter
1-1/4 cup sugar (we use turbinado)
1-1/2 cups lightly packed brown sugar
2-1/3 cups flaxseed meal (high in omega vitamins)
3 large eggs
1-1/2 tsp. vanilla
3-1/2 cups white flour
1 Tb baking soda
3 cups rolled oats

In bowl, cream butter and sugars; add flaxseed.

In another bowl beat eggs and vanilla together and then add to falxseed mixture.

Sift together flour and baking soda. Mix in oatmeal and combine with other ingredients.

Form dough into 1-1/2" round logs. Place in frezzer and chill.

Preheat oven to 350. Slice dough logs into 1/4" medallions. Place on parchment lined baking sheet leaving about 2" space btwn. cookies.

Bake 13-15 minutes or until slightly golden on top.

Makes approximately 108 cookies

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