Oat, Sesame, Flaxseed Cookies
Not the usual oatmeal cookies! These are thin and crisp cookies heavy on sesame flavor.
Servings 50
Cost 5
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.