Adapted from JoyFoodSunshine
Preheat oven to 375-F. Line a baking sheet with parchment paper. Set aside. In a small bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Set aside. Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.) Add egg and vanilla and beat on medium speed until the mixture is light (about 30-60 seconds). Add dry ingredient mixture and beat on low speed until just combined. Add oatmeal, chia seeds, and flax, and beat on low speed until combined. Add walnuts and mix until distributed in the dough. Use a 1 ½ to 2 tbsp cookie scoop to measure out the dough. Roll the dough into a ball and place on the prepared cookie sheet. Repeat until all the dough is used or freeze unused portion (see note below). Gently and very slightly press down tops of cookies until they are flat. Bake in preheated oven for 8-10 minutes until the top is just set. Let sit on the baking pan for 5 minutes before transferring to a wire rack to cool. To freeze dough: Place oatmeal cookie dough balls on a non-stick cookie sheet and put them in the freezer for 1-2 hours or until firm.
Transfer to an airtight container and freeze for up to 1 month.
To bake: remove dough from the freezer and let it come to room temperature. Then bake according the the recipe instructions. Mom's Steel Cut Oatmeal Cookies
Ingredients
Instructions
Notes
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