Oatmeal Chocolate Chip Cookies

 

I keep thinking that maybe if I have just one more cookie I can get some writing done.  I'm afraid that this is going to soon expand to other parts of my life - you know - just one more cookie and then I can make dinner for my children, and so on.  Please, before this becomes a bigger problem - you take them.

Oatmeal Chocolate Chip Cookies
This recipe is pretty directly adapted to my kitchen from the package of Quaker Oats and was originally brought to my attention by Joy the Baker, who writes an adorable blog filled with beautiful photographs, delightful writing, and enticing recipes.

• 2 Earth Balance buttery sticks
• 1 1/2 cups unbleached sugar
• 1 tablespoon black strap molasses
• 2 tablespoons flax meal + 6 tablespoons water
• 1 teaspoon vanilla
• 3/4 cup all-purpose flour
• 3/4 cup whole wheat pastry flour (if you don't have this use 1 1/2 cups all-purpose, do not substitute regular whole wheat)
• 1 teaspoon baking soda
• rounded 1/4 teaspoon salt
• 3 cups rolled oats
• 1 cup chocolate chips
• 1 cup chopped walnuts

Heat oven to 350.  In a small bowl, mix together flax meal and water and set aside to thicken.  In a medium bowl, combine flour, baking soda, and salt.  In a large bowl, beat together the butter, sugar, and molasses until light and fluffy.  Add flax mixture and vanilla and beat again.  Stir in flour mixture until thoroughly incorporated.  Stir in oats, chocolate chips, and nuts.  Drop by rounded tablespoons* onto ungreased cookie sheets.  Bake for 10 to 12 minutes, or until lightly browned.  Cool for one minute on the cookie sheet before transferring to wire racks.  

Makes about 6 dozen 3-inch cookies.

*Do you have a cookie scoop?  It might sounds like a silly kitchen gadget, but if you like cookies, it makes getting them a lot faster.  Please don't tell me that's not a good thing.