Chocolate Chip Cookies

Chocolate Chip Cookies

Adapted Betty Crocker Recipe

3/4

C

Granulated Sugar

3/4

C

Brown Sugar

1

C

Butter, softened, NOT melted

1

tsp.

vanilla

1

Lg.

Egg

1 1/2

C

All purpose Flour

1/2

C

Whole Wheat Flour

1/4-1/2

C

Oat Flour

1/2

tsp.

Salt

2

Tbs.

Flax Seed, ground (this is approximate - just sprinkle to cover dough before adding chocolate chips.)

1.  Heat oven to 375 degrees F.

2.  In large bowl, beat surgars, butter, vanilla and egg for a few minutes.  It is important that softened not melted butter is used.  Stir in flour, baking soda and salt. (dough should be stiff if not - add more oat flour).  I usually 1 cup oat or 1/2 C. of whole wheat and 1/2 C. of Oat flour).  Note - the more flour you use the more easily your cookies will break after cooling.

3.  On ungreased cookie sheet, drop dough by rounded tablespoonfuls.

4.  Bake 8 to 10 minutes or until light brown on bottom and top (the centers will still be soft or look a little under cooked still).  Cool 1-2 mintues on cookie sheet and then move to colling rack.