Oatmeal and flax chocolate chip cookies


3/4 c butter
1 c brown sugar
1/2 c granulated sugar
2 eggs
2 t vanilla
1 c flour
1/2 c ground flax
1/2 t baking soda
1 t salt
2 1/2 c rolled oats
1 c chocolate chips

Preheat the oven to 325 F.
Cream together the butter, brown sugar, and granulated sugar.
Add eggs and vanilla to the creamed mixture.
In another bowl, mix flour, ground flax, baking soda, salt and rolled oats.
Blend together the dry and cream mixture. Add chocolate chips and mix well.
Using a tablespoon, scoop batter separated about 2 inches apart on a cookie sheet. Bake for 12 to 15 minutes or until golden brown around edges.

If you are like me, the 325 F oven provides lots of forgiveness to forget the last cookies in the oven, start a blog post, and then remember the cookies without having burnt them. However, Grandma Siggie and I agree that only cowards cook on low.

Recipe adapted from Ellie’s Whole Grains.
Under Creative Commons License: Attribution Non-Commercial Share Alike

Cochitos Ginger Cookies

5 c flour
1 t soda
1 t salt
1 t baking powder
1/2 t ground cloves
1 t ground cinnamon
3 t ground ginger
dash nutmeg
1 c shortening
1 c brown sugar
2/3 c granulated sugar
1/2 c hot coffee
1/2 c blackstrap molasses
2 t vanilla

Mix flour, soda, salt, baking powder and spices in a bowl. In a second bowl, cream shortening and both sugars. Add hot coffee to molasses and blend well. Add coffee and molasses mixture to creamed shortening mixture and blend with vanilla. Combine liquid and dry mixtures. Stir to form a dough. Form into a log and cover. Chill completely.

Once dough is completely chilled, preheat the oven to 350 F. Cut dough into evenly sized disks, 1/4 – 1/2 inch thick. Bake on greased cookie sheet 8-15 minutes, based on thickness.