Ahhh, that was a nice little break.
You may have noticed that I didn’t post anything last week…it was definitely on purpose. I decided to give myself a small reprieve during the Thanksgiving festivities. After all, I haven’t pressed pause on this blog since its inception (I even posted a recipe the night we came home from the hospital with the baby!). I needed a quick breather.
But now I’m back! And I’m kicking things back off with COOKIES. Of course.
It IS the season, after all. Lots of holiday cookie recipes will be circulating the web during the next few weeks, and I had to contribute to the madness.
These cookies have quickly shot to the top of my favorites list. They are a hybrid of two cookies: oatmeal and chocolate chip. Except I added a few bonus ingredients and swapped in my favorite chocolate of all time: the DARK stuff.
When it comes to chocolate, I’m in the “the darker the better” camp. Milk chocolate was once my preferred choice as a kid, but as I got older, the deep richness of dark chocolate took over my world. White chocolate is only OK in small doses and when mixed with other things (like in these lattes or these cookies or this skillet cookie from heaven). I wouldn’t be caught dead eating a hunk of white chocolate by itself. Blech. Hence, the dark chocolate in these babies.
These are basically a jacked up chocolate chip cookie. Yes, there are oats, but not enough to constitute them as OATMEAL cookies. The oats just add some chewy texture and nuttiness.
Then there’s the ground flaxseed. Nuttiness galore. Plus, it totally makes these cookies a health food. Right?
But my favorite part about these cookies is the spices. The spices combined with that dark chocolate is sooo good. I kinda want to spice my chocolate chip cookies for the rest of time. The combo is just to die for.
The spices also makes these PERFECT for the holiday season. They aren’t your run-of-the-mill chocolate chip cookies, for sure. They taste like the holidays. Cozy!
I’m not the only one who thinks so. We had some friends over for a baby meet-and-greet / snacking fest a couple weeks ago. I put out these cookies toward the end of the night, and when our friend took one bite, he exclaimed “Oh my God, I think I see the sweet baby Jesus.” Hah.
So yeah. It’s safe to say these are pretty darn tasty.
Print
Spiced Oatmeal Cookies with Dark Chocolate & Flaxseed
- Total Time: 30 minutes
- Yield: 36 cookies 1x
Description
These Spiced Oatmeal Cookies with Dark Chocolate & Flaxseed have something for everyone. Nutty oats and flaxseed make these hearty and the dark chocolate and spices make them sing. A special cookie, for sure!
Ingredients
- 2 sticks unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 cup whole-wheat pastry flour
- 1 teaspoon fine salt
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon ginger
- 1 teaspoon baking soda
- 1/4 cup ground flaxseed
- 1 cup old-fashioned oats
- 2 cups dark chocolate chips or chunks
Instructions
- In the bowl of a stand mixer, combine the softened butter and sugars. Beat for a few minutes or until they are fluffy, lightened in color, and completely combined.
- Add in the eggs and vanilla and beat until combined.
- While the wet ingredients are creaming together, mix the flours, salt, spices, baking soda, flaxseed, and oats in a large mixing bowl until well combined.
- Add all the dry ingredients into the wet ingredients and mix until just incorporated.
- Stir in the chocolate by hand.
- At this point, you can bake the cookies, or you can refrigerate the dough until you need it.
To Bake:
- If using cold cookie dough, remove it from the fridge at least 30 minutes before you want to bake (I like to let it return to room temperature – if I have the time, I let it sit out for an hour before forming into balls and baking).
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Scoop out 2-tablespoon balls of the dough and place on the baking sheets, leaving a couple inches of space between the dough balls.
- Bake for 10-13 minutes or until the edges of the cookies are golden and the centers are mostly set. I prefer to bake these to the point of the centers still looking SLIGHTLY underdone and a little bit puffy. They will continue to cook on the baking sheet as they cool and will be chewier if you underbake them just slightly.
- Cool on the sheets for 5 minutes before transferring them to cooling racks to finish cooling.
- Store cooled cookies in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: cookies
Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg!
I’m exactly the same way about chocolate – I liked milk chocolate better as a kid, but now favor dark chocolate, and no white chocolate plain…ever. These cookies look fantastic!
These turned out perfectly! Thank you for coming up with the recipe and sharing!
So glad you enjoyed them! Thanks, Cassie!