She Says: Oatmeal (chocolate chip) Flax Goodness
My dinner was meatless, but uninspired. My cookies, however, were super good. Because I am new to the blog scene, I don’t want to assume anyone cares how I made these, so I won’t go into the details unless asked. I will say, however, that they are pretty good for you and contain all star ingredients like whole wheat pastry flour, flax and … a super secret fiber adding ingredient!
I made half with chocolate chips and half without because I am bringing them to two people: one who can eat chocolate and one who cannot. Also, I did half and half because, and this might make me weird, I don’t really like chocolate chips. Even when I make regular ol’ chocolate chip cookies, which I love, I use half the amount of chips called for and even then, look for the cookies with the least amount of chips.
I took this picture with an actual camera (instead of my phone per usual).
And this one with my phone:
Both are pretty embarrassing. I am clearly a terrible photographer, but I think the phone is better.
Version I (With Squash)
Ingredients:
- 1.5 cups whole wheat pastry flour
- 3 cups old fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 T water
- 2 T ground flaxseed
- 2 T unsalted butter
- 1/2 cup sugar
- 3/4 cup brown sugar
- 1 cup squash (can)
- 1 egg white
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips (if you must)
Steps: Mix the flaxseed and water and set aside for 3 minutes. Combine first four ingredients (flour, oats, b.s, salt) Beat the sugars, butter and squash until creamy. Mix in the egg white, then the vanilla and then the flax mixture. Add dry mixture to wet mixture. (I usually use my hands to mix cookies.) Add chips. Bake at 375 for 11 mins. These cookies do not spread so you sort have to flatten them out on the baking sheet so they don’t puff up like scones. They are good. Soft and chewy. The squash is subtle, not identifiable, but noticeable and healthy feeling (if that makes any sense).
Version II (Without Squash)
Same as Version I except omit the squash and instead using:
- 1/4 cup unsalted butter (instead of 2 T)
- 1/2 cup brown sugar (instead of 3/4 cup)
Tags: chocolate chips, cookies, flax, oats
July 29th, 2008 at 6:31 pm
Oooh, fabulous cookies!!
July 29th, 2008 at 6:58 pm
They look great! Oatmeal cookies are 100% my favorite cookie… and thus I always care how they are made. I think I like the picture not with the phone better. maybe.
July 29th, 2008 at 8:03 pm
I know, the pictures ARE terrible. I really need to work on that.
July 29th, 2008 at 8:11 pm
My photos are awful. I’m very jealous of those bloggers with the artsy close ups of their food. BUT… I think I have the same cooling rack as you, and mine also has cookies on it right now. I think my favorite yoga pose is child’s pose. I think that’s what it’s called. What it says about me is that I like the part where you lay down after the hard part is over.
July 30th, 2008 at 6:34 am
I’m interested in how you made them! Is it your own recipe?
July 30th, 2008 at 5:02 pm
Gimme the details!
July 30th, 2008 at 8:19 pm
Thanks for humoring me re: the cookies. Cookie experimenting is really one of my loves and it is so nice to be able to share.
Here is how I made them (secret ingredient = squash):
Ingredients:
1.5 cups whole wheat pastry flour
3 cups old fashioned oats
1 teaspoon baking soda
1 teaspoon salt
4 tablespoons water
2 tablespoons ground flaxseed
2 tablespoons unsalted butter
1/2 cup sugar
3/4 cup brown sugar
1 cup squash (can)
1 egg white
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips (if you must)
Steps:
Mix the flaxseed and water and set aside for 3 minutes.
Combine first four ingredients (flour, oats, b.s, salt)
Beat the sugars, butter and squash until creamy. Mix in the egg white, then the vanilla and then the flax mixture.
Add dry mixture to wet mixture. (I usually use my hands to mix cookies.)
Add chips.
Bake at 375 for 11 mins. These cookies do not spread so you sort have to flatten them out on the baking sheet so they don’t puff up like scones.
They are good. Soft and chewy. The squash is subtle, not identifiable, but noticeable and healthy feeling (if that makes any sense).
** I made these once before omitting the squash and instead using 1/2 cups butter, 3/4 cup sugar and 1/2 cup brown sugar and they were completely different. The squash recipe has a healthier taste, whereas this recipe does not. Also, they were crispier and definitely could be given to people without them thinking they are “healthy.”
July 31st, 2008 at 4:58 am
[...] I added the Oatmeal (Chocolate Chip) Flaxseed Cookie recipe here. Secret ingredient was [...]
July 31st, 2008 at 6:38 am
That sounds easy! Do you think I could sub in pumpkin for squash? Or do I need to hit the store?
July 31st, 2008 at 9:33 am
Erin, pumpkin will definitely work. I accidentally bought squash once and now I use that sometimes instead in oatmeal and when baking.
July 31st, 2008 at 8:04 pm
Great blog! I’m so glad you started it! Those cookies look wayyyyyyyy delicious! Thank you for the recipe!! Thats great that you’re going meatless for a month! After reading Skinny B*tch, I am thinking about going towards a less meat filled diet (As I noted on my blog, I just about lost it after reading the animal cruelty chapter….my husband doesn’t even allow me to watch animal planet
). Keep up the good work!
August 8th, 2008 at 12:53 am
[...] came home and decided to try Heather’s recipe for Oatmeal (chocolate chip) Flax cookies! Heather doesn’t like chocolate chips which [...]
September 28th, 2008 at 5:26 pm
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