Did you know that October is National Cookie Month? And here I am, having not posted one cookie recipe! With not many days to correct this oversight, I got to work on some oatmeal cookies.
Often, oatmeal cookies are associated with plain or boring. I didn’t want that, not for National Cookie Month. So I packed them full of rolled oats, then “loaded” them up with peanut butter, coconut, and chocolate chips… As they cooled, they went from soft and chewy to firm and crunchy. Perfect for milk dunking or packing into lunch bags.
Loaded Oatmeal Cookies
2 cups Rolled Oats
1/2 cup Whole Wheat Flour
1/2 cup Shredded Coconut (unsweetened)
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 tbsp Ground Flaxseed
3 tbsp Water, warm
1/2 cup Margarine
1 cup Brown Sugar
1 tsp Vanilla Extract
1 tsp Cinnamon
1/2 cup Smooth Peanut Butter (I used natural)
1 cup Semi-Sweet Chocolate Chips
Preheat oven to 375°F.
Stir together the rolled oats, flour, coconut, baking powder, and baking soda. Set aside.
Stir together the flaxseed and water. Set aside and allow to become thick and goopy.
Cream together the margarine and sugar. Add flaxseed mixture, vanilla, and cinnamon, and beat for about 1 minute. Beat in peanut butter.
Add the dry ingredients and mix until thoroughly combined.
Stir in chocolate chips.
Scoop a heaping tablespoon of dough, roll into a ball and flatten into a 1 1/2 – 2 inch disk. Place on an ungreased cookie sheet (I lined mine with parchment paper), 2 inches apart.
Bake for 12 – 15 minutes, until golden.
Allow to cool on sheet for 3 – 5 minutes before transferring to rack.
Makes about 30 cookies.