Everyone has different preferences when it comes to chocolate chip cookies. For thick, dense cookies this is my go-to recipe, but for thin cookies with a crisp exterior and chewy center, you have to try this recipe. I use ground flax seed instead of eggs for an irresistibly chewy texture plus the added health benefit of Omega-3s, and the thin batter is laced with chunks of dark chocolate and butterscotch chips. A hint of almond extract gives them a nutty flavor boost.
- 1 cup flour
- 1 cup oats
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup butter, melted
- 1 cup brown sugar
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 tablespoons flax seed mixed with 6 tablespoons of water (allow to sit for 10 minutes)
- 1 cup chocolate chips, roughly chopped
- 1 cup butterscotch chips
- Preheat the oven to 320 degrees and line cookie sheets with parchment paper.
- In a food processor, grind the oats until they become the consistency of flour.
- In a stand mixer, combine the flax mixture with the butter, both extracts, and both sugars.
- Gradually mix in the flour, ground oats, salt, and baking soda until just combined.
- Stir in the chips.
- Using a mini ice cream scoop, form the dough into balls and place 2 inches apart on the prepared cookie sheets.
- Bake for 13-14 minutes or until a toothpick comes out clean – watch them carefully it’s very important not to over-bake if you want a chewy cookie.