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Oatmeal Flax Cookes

Oatmeal cookies with a few different ingredients.
Course Dessert
Cuisine American
Keyword Chewy Oatmeal
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 26
Author Anna


  • 1 stick unsalted butter or (114 grams)
  • cup granulated sugar
  • cup dark brown sugar
  • 1 large egg
  • 1 tablespoon dried milk, slightly rounded
  • ½ teaspoon vanilla
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons water
  • cup all-purpose flour (90 grams)
  • cup golden flax meal (Bob's Red Mill)
  • cup sesame seeds
  • 1 ⅓ cups cups oats, quick (not instant)
  • cup white chocolate chips or semisweet chips
  • cup chopped and toasted pecans or walnuts


  • In a large bowl, using medium-high speed of an electric mixer, beat the butter and both sugars until light and fluffy. Add the egg and beat just until mixed, then beat in the vanilla, milk powder, baking soda, baking powder, salt and water scraping bowl often.
  • By hand or using lowest speed of mixer, add flour and stir until it is absorbed. Stir in the oats, flax, sesame, chips and nuts. Empty dough onto a large sheet of waxed paper or plastic wrap and divide in half. Shape each half into a cylinder about 1 ½ to 2 inches in diameter. Chill for several hours or until very firm.
  • Preheat the oven to 350 F. Line two heavy duty baking sheets with parchment paper or nonstick foil.
  • Cut the cylinders into ⅓ to ½ inch thick slices and bake at 350 for about 12 to 15 minutes or until the edges are brown. The cookie will be slightly soft at first, but will firm up as they cool.
  • Using a rounded teaspoon, drop rounds of dough about 2 ½ inches apart onto the parchment or nonstick foil lined baking sheets. Bake one sheet at a time for 10-12 minutes or until edges are nicely browned. Let cool on baking sheets for about 5 minutes, then carefully transfer to a wire rack to finish cooling.