How to make it

  • > 1. Preheat oven to 400 degrees F. Coat 2 baking sheets with cooking spray (not required if your using non-stick pans)
  • > 2. Mix oats and flour in a medium bowl. Add baking soda and salt and whisk until mixed in. Whisk in wheat germ, flax and coconut.
  • > 3. Beat butter in a large bowl with an electric mixer until fluffy. Add granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips and walnut pieces using a wooden spoon or spatula. Chill the dough in a refrigerator for at least 1 hour. The dough should be firm before proceeding with step 3.
  • > 3. Force a spoon into the dough to remove about 2-3 tablespoonfuls per cookie, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, until firm around the edges and golden on top, about 12 minutes. Remove baking sheets from the oven immediately and cool the cookies for 2 minutes, then transfer to wire racks with a spatula to cool.
  • > note: Neutral flavor oils such as canola or safflower can replace the 1/2 cup butter or you can split 1/4 cup butter plus 1/4 cup oil. Don't expect the same depth of flavor as 100% butter :)
  • > Specialty's version of this cookie is tall and rectangular. If you prefer that shape then mold the chilled dough into a 2" x 2" rectangular log and cut into 1.5" pieces to form the cookie.

Reviews & Comments 3

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  • lindsayl 8 years ago
    **I joined this group just to put in this comment.
    For years Ive been looking for a healthy chocolate chip cookie recipe. This will be my new staple. Even though I didnt refrigerate the dough, they still tasted like normal chocolate chip cookies! (I made them with Ghiradelli chocolate chips) I actually made them to bring on a trip and the people we were with even LOVED them. Before they ate them, I warned that the cookies were healthly, but as soon as everyone tasted them they were SOLD on them and wanted more. Thank you Dick, you are my new hero! I can feed my family cookies w/out all the guilt!
    UPDATE: (2nd time making them) I used turbinado/or sugar in the raw, for the 2/3 c sugar and of course its less sweet, but they are still AMAZING! ****IF YOU DONT REFRIGERATE, BAKE THEM EXACTLY 10 MINUTES
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  • estro 9 years ago
    I haven't done a side by side comparison with the Specialty's cookies, but this recipe does make a nice robust but not too sweet or salty cookie.:}

    The only warning needed is that it is difficult not to eat all of the dough before baking. :}
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  • margaretluukkonen 9 years ago
    Alright,this one has flax seed...I'll have to try it out! I wish someone would reverse engineer Uncle Eddies Vegan Chocolate cookies. I never thought I would pay 5 bucks for a couple cookies but they are addictive. I've been experimenting with a couple dark chocolate recipes lately
    Was this review helpful? Yes Flag

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