These are just about my favorite cookie in the world. They’re feather light, crispy-chewy and seemingly held together with dark chocolate chips.
3/4 cup whole wheat flour
1/4 cup ground flaxseed
1/2 cup rolled oats
1 teaspoon baking soda
1/8 teaspoon cinnamon
1/2 teaspoon sea salt
4 ounces butter, softened
2/3 cup packed brown sugar
1 teaspoon vanilla extract
1 1/2 cups dark chocolate chips, or semisweet
Preheat oven to 350. Mix together flour, flax, oats, baking soda, cinnamon and salt.
With an electric mixer, beat together butter and brown sugar for one minute, until the mixture is smooth. Add the egg and vanilla; scrape down sides, and continue to blend until incorporated. Add flour mixture a little at a time until incorporated. Stir in chocolate chips.
Spray three large cookie sheets with cooking spray and mound 12 rounded tablespoonfuls of batter on each sheet. Bake for 8-10 minutes, swapping sheets half way through, until golden. Let cool slightly, for 5 minutes, and slide cookies onto a cooling rack.
Makes 3 dozen cookies (serving size, 2 cookies)