Oat meal Chocolate Chip Flax Seed Cookies

1 tsp Vanilla extract, imitation
.5 cup packed Dark Brown Sugar
1 cup Land O Lakes Salted Butter, softened
2 medium eggs
2 cup Self rising flour, bleached, enriched
2 cup Quaker Oats 100% Natural Whole Grain oatmeal
.5 cup Flax Seed Meal (ground flax)
1.5 cup Nestle Semi-Sweet Chocolate Chips

Note: This will change the texture and flavor.
Use: Real butter and Dark brown; NOT, margarine or light brown sugar.
Can used Whole Wheat flour vs. white flour.
VARIATION: add dried fruit and nuts of your choice.

To store in the freezer:

Drop the cookie dough on to shrink wrap about 15 inches long. Spread out and fold over the shrink wrap over, then by squeeze and pull to the end of the wrap and form a log. Tie off each end of the log to ensue freshness. Make sure all the cookie batter is covered. Then wrap the log with a layer of Reynolds Wrap around the log; place flat in the freezer.

You can bring out the cookies out of the freezer at a later time, uncover as needed and cut slices off and put on the baking sheet. That way you have as many as you need, none wasted.

1. Preheat oven at 350.
2. Cream butter, brown sugar, Brown sugar, egg, vanilla in large bowl on medium speed until light& creamy.
3. Combine flour, oat meal, flax seed Add to creamed mixture, beating on low speed until combined. Stir in remaining ingredients.
4. Drop dough on greased or parchment lined sheet/s. Bake for 9 minutes or until light golden. Cool on rack for 5 minutes, then transfer to rack to cool completely.


Serving Size:  Makes about 3 - 4 dozen cookies

Number of Servings: 36

Recipe submitted by SparkPeople user SOMEHOTMOM.