Oatmeal Chocolate Chip Cookies with Flax meal

Every week when I go to the grocery store I indulge in one sweet food treat. Of late it has been Kashi Oatmeal Chocolate Chip cookies. They are super tasty and I figure one a day won’t kill me. However, like anything from the organic, health good aisle they are pricey, pricey. So I thought to myself. Why not make my own tasty but healthy oatmeal chocolate chip cookies? One weekend of baking would last me a month if I froze them. So I began searching for a recipe that I KNEW I had seen and made a long time ago. It was called healthy breakfast cookies and I was sure that it came from Cooking Light. But after hours of searching, no joy. I remembered the old recipe had chocolate chips, oatmeal and flax. So using those terms I started searching. I ended up with using a recipe from Food.com as my starting point. However, to accommodate the needs of my household I made a few tweaks including:

  1. Use 1 cup of all purpose flour and 1 cup of whole wheat flour in place of the 2 cups of all purpose flour
  2. Use Splenda brown sugar and baking sugar in place of the normal sugar and brown sugar
  3. Use carob chips in place of the chocolate chips
  4. Reduce the walnuts by 1/2 so it is 3/4 cup

The final result was quite good. One thing I noticed was that the cookies were really dense and not as soft as I would like. Yes I know oatmeal cookies are supposed to me dense but I want a little different texture. So, I’m thinking next time I’ll add another egg to see if I can soften them up a bit. I also would like some toasted whole flax seed in the mix but need to figure out how much is appropriate. All in all though the recipe was enough of a success that cookies were gone in a week. So I’ve got no choice but to make another test batch!

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