Chewy Chocolate, Butterscotch & Almond Cookies

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


  1. Preheat the oven to 320 degrees and line cookie sheets with parchment paper.
  2. In a food processor, grind the oats until they become the consistency of flour.
  3. In a stand mixer, combine the flax mixture with the butter, both extracts, and both sugars.
  4. Gradually mix in the flour, ground oats, salt, and baking soda until just combined.
  5. Stir in the chips.
  6. Using a mini ice cream scoop, form the dough into balls and place 2 inches apart on the prepared cookie sheets.
  7. 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.



Filed under Recipes

2 responses to “Chewy Chocolate, Butterscotch & Almond Cookies

  1. These look incredible. Seriously incredible.

  2. These cookies look so crisp and delicious. The flax seed addition is interesting and healthy.

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