Danish Home Bakery’s exceptional cookies are featured in the Only in Saskatchewan cookbook. The bakery sells 15 different types of cookies, including these Flax and Oatmeal Cookies, which feature two Saskatchewan crops: flaxseed and oats. The cookie recipe uses both ground and whole flaxseed, and was inspired by a cookie from a summer camp that owner Andy and Patty Thiell’s kids attended when they were younger. The Thiells recreated the recipe back at the bakery, and it has been popular ever since. The whole flaxseeds add a delightful crunch and nutty flavour to the cookies, which are soft and chewy on the inside with a perfectly crispy outer edge. Pair them with hot coffee or a cold glass of milk, and you’re set for dunking.
Healthy Oatmeal Cookies with Flax
Danish Home Baker's recipe uses both ground and whole flaxseed. The whole flaxseeds add a delightful crunch and nutty flavour to the cookies, which are soft and chewy on the inside with a perfectly crispy outer edge.
Ingredients
- 1 cup all-purpose flour
- ½ cup quick oats
- ¼ cup milled or ground flaxseed
- 1 tbsp whole flaxseed
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- ¾ cup salted butter at room temperature
- ⅓ cup granulated sugar
- ⅓ cup lightly packed brown sugar
- 2 large eggs
- 1 tbsp vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Line three baking sheets with parchment paper.
- Place the flour, oats, milled and whole flaxseed, baking powder, baking soda, and salt in a medium bowl. Mix together to combine.
- Place the butter and both sugars in a separate medium bowl. Using a handheld electric mixer, beat the butter and sugar on medium speed until fully combined, about 3 minutes.
- Add the eggs and vanilla extract to the butter and sugar and beat until the mixture is smooth, about 2 to 3 minutes.
- Add the dry ingredients about ½ cup at a time, beating on low speed after each addition until fully incorporated. Scrape down the sides of the bowl and then beat on high speed for 10 seconds.
- Using a #40 trigger ice-cream scoop (1½–2 tbsp of dough per scoop), drop the cookie dough onto the baking sheets with 1½ inches between each cookie.
- You’ll need to bake these in batches. Bake the first two trays on the middle two racks of the oven until nicely browned, about 10 to 12 minutes. At the halfway point, rotate the pans to ensure they bake evenly.
- Remove the cookies from the oven and let cool on the baking sheets for 5 minutes. Then use a metal spatula to transfer them to a wire cooling rack to cool completely. Bake the final tray while the first batch of cookies are cooling.
Notes
Tip: Note that with two pans in the oven, the cookies will take 12 minutes, and with one pan in the oven, they should take closer to 10 minutes.
