These cookies are the tastiest I've every made and surely the healthiest also. I think the secret ingredient is the ground flax seed, which gives the cookies a wonderful chewiness.
Recently I've taken to omiting the chocolate chips and using 2/3 cup of cocoa powder instead. I've been trying for awhile to get just the right chewiness to my chocolate oatmeal cookies and I think I've hit on it with the flax seed. They are delicious and oh-so-chewy!
Yield: 9 dozen
1 1/3 cups butter
3 cups sucanat
(or 1 1/4 cups white sugar & 1 1/2 cups brown sugar)
2 1/3 cups flax seed (ground)
3 large eggs
1 1/2 tsp. vanilla
3 1/2 cups whole wheat flour
1 Tbs baking soda
3 cups rolled oats
1 10.5 oz bag chocolate chips or 2 cups raisins (optional)
Cream butter and sugars; add flax seed. Beat eggs and vanilla, then combine with the flax mixture. Sift flour and soda (I never sift it, but take it directly from the grinder and mix it right in :-)). Mix in oats and combine with other ingredients. Roll about a tablespoon of dough on baking sheet leaving about 2 inches between cookies. Preheat oven to 350 and bake on cookie sheet for 12 minutes. Remove from cookie sheet and cool.
UPDATE: It is helpful to add a little less flour and oats to make the dough a little less crumbly and the cookies easier to form. I removed the "chill dough" for it does not seem necessary with these cookies. It is still helpful to chill the dough if it is not very stiff.