Chewy Oat and Flaxseed Cookies

Preheat oven to 350ºF.

In a large bowl, cream butter, brown sugar, and sugar until smooth. Beat in eggs one at a time, then stir in vanilla.

Combine flour, baking soda, and salt. Stir into the creamed mixture until just blended. Mix in oats and flaxseeds. (I use a cleaned coffee grinder to slightly grind the flaxseeds.) Mix in chocolate chips.

Drop by heaping spoonfuls onto parchment-paper-lined baking sheets. Bake for 10–12 minutes in preheated oven. To maintain a chewy consistency, when pulling them out of the oven, the cookies should look slightly undercooked with a slight ring of light brown at the base. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool
completely.

Note: Another variation on this is to replace the chocolate chips with orange-infused dried cranberries.