1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
2 cups quick-cooking oats
1 1/2 cups unbleached flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 tablespoon ground flax seed
1 cup semisweet chocolate chips (6 oz)
1 cup chopped nuts, if desired
Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda,salt, cinnamon and flax seed; stir in chocolate chips, and nuts.
Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
Bake 9 to 11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
*The best oatmeal cookie I ever made. I got this from Betty Crocker. I read the reviews added cinnamon and for my twist added flax seed and used Ghirardelli’s 60% Cocoa Bittersweet Chips and toasted walnuts. Perfect….I can’t stop eating it. enJOY!!!!
Source: Betty Crocker