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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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These are an ever so slightly healthier version of an Everything but the kitchen sink cookie. You can pretty much put whatever add ins you want. I like chocolate chip and raisin, but dried cherries or cranberries or M&M's or butterscotch chips would all be good. I made these egg-free with flax seed, but you could easily make them with two eggs instead. Ingredients:
1 cup butter |
3/4 cup brown sugar |
3/4 cup white sugar |
1 teaspoon vanilla |
2 tablespoons ground flax seeds |
1/2 cup water |
1 cup whole wheat flour |
1 1/4 cups all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1 cup chocolate chips |
1 cup rolled oats |
1 cup flaked coconut |
1/2 cup raisins |
1/2 cup chopped walnuts |
Directions:
1. cream together butter, sugars and vanilla.
2. bring 1/2 cup water to boil in small saucepan and add 2 tbsp ground flaxseed, continue to boil, stirring constantly until an egg-white, jellylike consistency. Then let cool.
3. Mix together flour, baking soda, salt, baking powder and cinnamon in a separate bowl.
4. Beat egg replacer in to butter/sugar mixture.
5. Mix flour mixture in to creamed ingredients.
6. Stir in remaining ingredients- mixture will be very stiff.
7. Drop by rounded tablespoonful on to cookie sheet and bake at 350 for 10 minutes, or until lightly golden.
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