Oatmeal & Flaxseed Chocolate Chip Cookies With A Twist

Today we're experimenting with the age-old classic chocolate chip cookie recipe.  

This twist will be a blast of flavors and be much healthier than your classic chocolate chip cookies. Presenting half GRANOLA & half CHOCOLATE CHIPS!!!! 

Kidding :) 

Though the texture won't be half n half like our pizzas, but the taste will be a DUO!!! You'll chomp on the goodness of flax, oats, almonds, and walnuts with chocolate chips. Drooling already? If you've all the ingredients ready, let's give you some directions. They're easy peasy!!!  It's just the FLAX SEED OIL (USDA Certified Organic, Safe to Ingest) that makes the difference.  

So, without further ado let's jump on to the recipe! 

DIRECTIONS: 

• Preheat the oven to 325 F. 
• Cook butter until it's nice and brown, do not overcook/ burn it. In a small bowl, whisk butter and sugar together. Whisk in the vanilla and egg yolk until smooth and creamy. 
• Sprinkle sifted flour, baking soda, yeast powder and salt over the wet ingredients in 3 parts.  
• Stir until just mixed. 
• Fold in the chocolate chips, oats, flax seeds, ground almonds & walnuts. It’ll be crumbly and that’s how it’s supposed to be. 
• Use a cookie scoop to create eight equal portions out of this dough & place them on a cookie sheet. 
• Refrigerate for 1 hour for the perfect texture. 
• Then, bake for 8-12 minutes MAX. DO NOT over-bake. They may look underdone or gooey in the middle- but they will continue to bake while they cool.  
• Cool on the cookie sheet for 5 minutes then transfer to a wire rack.  

PRO TIP: 

Adding dark chocolate chunks to the batter will give it the ultimate taste you've ever craved for! but if you're a milk chocolate fan, then HELLO Milk Chocolate :)