Saturday, May 1, 2010

Double Chocolate Oatmeal Cookies


I've already made two batches of these cookies this week, and there is not a single cookie to been seen in this house. My family attacked them like ravenous beasts, and I was quite pleased because... are you ready for this? I did a sneaky-mommy trick and put flax into these cookies that already had 1 1/2 cups of rolled oats. Now, I'm not about to say that these cookies are for health nuts (they still have a cup of sugar in them, in addition to a stick of butter), but they really aren't that bad for you, as far as cookies go. Also, it's hard to argue with getting healthy grains in a delicious way. These cookies are moist and chewy and perfect in every way a cookie should be. Enjoy!

Ingredients:
1 1/2 cups rolled oats
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cup brown sugar
1/4 cup white sugar
1/3 cup milled flax
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 cup butter, melted
1 egg
1 teaspoon vanilla
1/2 cup Ghirardelli 60% cocoa unsweetened chocolate chips
1/2 cup shelled chopped pecans

Directions:
Preheat oven to 350 degrees.
In a large bowl, combine all ingredients and stir until dry ingredients are moist. Roll balls of dough about the size of two tablespoons and place on cookie sheets. Bake for about 11 minutes.

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