Breakfast Cookies

Name: Breakfast Cookies
Ingredients: 5 ounces unsalted butter, at room temperature; 3/4 teaspoon kosher salt; 5 ounces brown sugar; 4 ounces raw cane sugar; 1 large egg, at room temperature; 1 teaspoon vanilla or almond extract; 8 ounces organic sprouted wheat flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 2 ounces old-fashioned rolled oats; 2 ounces walnuts, roughly chopped; 2 tablespoons golden flax seeds; 10 ounces dark chocolate, chopped

13 ingredients

6 steps

Ingredients

5 ounces unsalted butter, at room temperature
3/4 teaspoon kosher salt
5 ounces brown sugar
4 ounces raw cane sugar
1 large egg, at room temperature
1 teaspoon vanilla or almond extract
8 ounces organic sprouted wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
2 ounces old-fashioned rolled oats
2 ounces walnuts, roughly chopped
2 tablespoons golden flax seeds
10 ounces dark chocolate, chopped

Directions

1

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, salt, and sugars until well-incorporated and airy.
2

Add in egg and vanilla and beat until the mix resembles a smooth buttercream.
3

Add the flour, baking soda, and baking powder and mix on a low speed until just combined.
4

Using your hands, fold in oats, walnuts, flax seeds, and chocolate.
5

Roll into 3-ounce balls, then chill dough for at least 30 minutes. The longer you chill it, the less it will spread during cooking. I chilled mine for about 8 hours.
6

Preheat oven to 350° F. Bake for 15 to 16 minutes, then let them sit on the pan for 10 minutes before transferring to a cooling rack. They won't look done when you pull them out of the oven, but the residual heat from the pan will give them just the right amount of gooey-ness as they rest.