Oat, Sesame, Flaxseed Cookies aren't your usual oatmeal cookies. They do have oats, but so much more! The sesame and golden flaxseed meal add nutrition, crunch and flavor. Plus these cookies have milk powder, so they're another way to use this increasingly popular pantry staple. Can you tell I'm on a milk powder kick this week?
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Crisp Oat, Sesame, Flaxseed Cookies
These cookies are supposed to be crisp throughout so they need to be either cut from a roll of dough or pressed down into thin, even, circles before baking. If not, they will be tasty cookies with crispy edges and soft centers. Rolling into a cylinder is also good for storage, but you have to take special care with the chocolate chips.
Mini Chocolate Chips if Slicing
The recipe says to shape the dough into cylinders, chill and cut the cookies from a roll. If you plan to use that method, you might want to use the teeny tiny chocolate chips because regular size chips are difficult to cut while frozen. I always think I can get away with it, but the dough falls apart and the circles come out jaggedy. Since all I had was regular size chips, I just made balls and pressed them down. But here's an excuse to buy the little mini ones.
Milk Powder, Toasted or Not?
Now about that milk powder. Darlene asked recently if I'd ever toasted milk powder, so I toasted it before adding to the cookies. I'm not sure how much toasting enhanced the flavor, but the cookies sure were flavorful. Balanced with the flaxseed meal, oats and sesame, the milk powder also improves texture and mouthfeel. You can try toasting it, but I'm just not sure how much of a difference it makes. I'm going to put some in the Christina Tosi cookies and see if anyone can detect it.
Recipe
Oat, Sesame, Flaxseed Cookies
Ingredients
- 1 stick unsalted butter, softened (114 grams)
- ⅓ cup granulated sugar (65 grams)
- ⅔ cup dark brown sugar (130 grams)
- 1 large egg
- 4 teaspoons dried milk (milk powder)
- ½ teaspoon vanilla
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons water
- ⅔ cup all-purpose flour (90 grams)
- ⅓ cup golden flaxseed meal (Bob's Red Mill) (30 grams)
- ⅓ cup sesame seeds (48 grams)
- 1 ⅓ cups cups oats, old fashioned or quick (105 grams)
- ⅔ cup mini chocolate chips (use more or less to taste)
- ⅔ cup chopped and toasted pecans or walnuts
Instructions
- With an electric mixer, beat the butter and both sugars until creamy. 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 seeds, mini 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. You may even want to freeze before slicing
- Alternatively, if using large chocolate chips, skip the cylinder step and just scoop the dough with a small scoop and press down into circles.
- Preheat the oven to 350 F. Line two heavy duty baking sheets with parchment paper or nonstick foil.
- If slicing, cut slices a little less than ¼ inch thick and press down to make them about ⅛ inch thick. It doesn't have to be exact, but for them to bake evenly and crisp they need to be thin and evenly shaped.
- Arrange on parchment lined baking sheets spacing 2 inches apart and bake at 350 for about 12 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.
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