Very tasty homestyle cookies. This recipe is from my college housemother. There is lots of fiber in here to offset the guilt of the sugar and fat. I use wholewheat pastry flour, but you can use the flour of your choice - it is not critical to the outcome. The chocolate chips and flax are optional. You will need a strong arm to mix the dough - I recommend a stand mixer.

Ingredients

18 serv.

vegetable oil↗1 cup
granulated sugar↗1 cup
brown sugar, very loosely packed↗1 cup
very loosely packed
eggs↗2
vanilla↗1 teaspoon
flour↗1 1⁄4 cups
baking soda↗1 teaspoon
baking powder↗1 teaspoon
cinnamon↗1 teaspoon
salt↗1⁄2 teaspoon
old fashioned oats↗1 1⁄2 cups
unsweetened coconut↗1 cup
wheat germ↗1 cup
nuts, chopped1⁄2 cup
chopped
semi-sweet chocolate chips↗1 cup
cup flax seed meal↗1⁄4

Step-by-step instructions

1
Preheat the oven to 350°F.
2
Cream together the oil, both sugars, eggs and vanilla.
3
In a separate bowl, mix flour, baking soda, baking powder, cinnamon and salt.
4
Add the flour mixture to the oil mixture and mix well.
5
Add the oatmeal, coconut, wheatgerm, nuts, flaxmeal and chocolate chips, mixing well after each addition.
6
Drop spoonfuls onto ungreased cookie sheets. You may have to shape them with your fingers a bit in order to get them to stick together. Flatten slightly. You should get exactly 12 cookies on a standard baking sheet.
7
Bake for 10-11 minutes. They may not appear done, but take them out of the oven anyway.
8
Cool for a few minutes on the baking sheet before removing the cookies to a cooling rack.
9
Makes 3-4 dozen.

Source: food.com

Original recipe ↗

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