Ingredients: (for 12-14 cookies) [tsp = teaspoon, Tbs = tablespoon]- 1/2 c oat flour
- 1/2 c whole wheat flour
- 1/2 c whole oats, partially food-processed
- 1/4 c ground flax seed
- 1/2 tsp baking soda
- 1/c cup (one stick) unsalted butter, softened
- 1/2 cup brown sugar, packed (or xylitol, if you have it)
(if using xylitol, add a bit more molasses) - 1 egg
- 1 generous Tbs molasses
- 1 healthy tsp vanilla extract
- 2/3 c toasted walnuts (or pecans)
- 1/2-1 c chopped semi-sweet chocolate chunks (however much you like)
- 1/2 c chopped toffee (or butterscotch chips, though the butterscotch can be a little too sweet - OK to leave out toffee/butterscotch altogether)
If you don't have oat flour handy, throw about a cup of whole oats into a blender or food processor & process til it's flour - may take a few minutes and some stirring (in the blender) to get all the oats evenly obliterated.
Process another half cup or so of whole oats only enough to break up the large oats so they'll blend into the batter a little easier - just a few pulses or so. When left whole they can make the cookies a bit too crumbly.
When the oven is preheated, spread about 1/2 - 2/3 cup chopped walnuts (or pecans, or both - whatever you like) onto a cookie sheet and toast in the oven for 5 minutes - careful to not let them burn.
When they're done, slide the whole pan into the freezer (if it'll fit) for 5-10 minutes to cool.
Chop up a cup of dark or semi-sweet chocolate chips - chopping a bar or chips will make irregular chunks and lots of little shavings that'll distribute throughout the batter.
Chop up a half cup of toffee pieces or butterscotch chips. The butterscotch tastes good when they're fresh out of the oven, but when the cookies are cool, it can be too sweet - toffee might be better, or just leave it out altogether.
In a small bowl combine the oat & whole wheat flours, then add the semi-processed whole oats, flax seed and baking soda - set aside.
In a large bowl, cream together the butter and sugar.
When the butter and sugar are well blended, beat in one egg and a generous Tbs of dark molasses and a healthy tsp of vanilla.
Add the flour mixture to the butter/egg mixture and blend thoroughly. Stir in the walnuts and chocolate & toffee chips.
You can fridge the dough for 30-60 min at this point or bake directly.
Place generous globs onto the cookie sheet (about 1/8-1/4 cup each) and bake for 8-9 minutes. OK if they look a wee bit undone in the center - leave on the pan for 5-10 minutes after pulling from the oven, then remove & cool on wire rack.
Consume with your favorite beverage and watch your cholesterol go down. Or up. Who cares, cookies are good.
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