These cookies originally had another name, but once my kids tasted them, they proclaimed that they tasted just like Haystacks, the no-bake sweet that’s made with chow mein noodles, melted butterscotch chips and peanut butter. So, may I present, Whole Wheat Haystack Cookies with Milled Flax Seed. These Whole Wheat Haystack Cookies with Milled Flax Seed are made with butterscotch chips and peanut butter which gives them a similar flavor to their candy counterpart, but they also include Hodgson Mill Whole Wheat Flour, Hodgson Mill Milled Flax Seed, chocolate chips, oats and pecans that make them healthier and taste irresistible.
This recipe calls for oat flour, which can either be bought at the store or homemade in a food processor. To make your own, put the oats in the bowl of a food processor and process until they resemble a coarse powder. Voila – you have oat flour. Set aside.
Next, in a large bowl, cream together the butter, shortening, brown sugar and granulated sugar.
Then add in the eggs, peanut butter and vanilla. Mix together until well blended.
Now it’s time to add the salt, baking soda, oat flour, oats and Hodgson Mill Milled Flax Seed. By including just a couple tablespoons of milled flax seed in this recipe, my kids are getting heart-healthy Omega-3 Oils plus other healthy nutrients and some extra protein in their cookies. That’s right: in their cookies; brilliant!
Mix everything together until the dry ingredients are incorporated.
Next, add the Hodgson Mill Naturally White Flour and Hodgson Mill Whole Wheat Flour to the bowl. Mix everything together. The dough will be fairly stiff, but should be completely blended.
Add the chocolate chunks, butterscotch chips and pecans. Stir together until fully incorporated.
Scoop the cookie dough out by heaping tablespoons onto lined baking sheets and then sprinkle the cookies lightly with coarse-grained sea salt. Just like in my Whole Wheat Chocolate Chip Cookies with Nutella®, this little bit of salt gives the cookies a salty/sweet taste; something that is optional, but highly recommended.
Bake the cookies in a 350oF oven for 10-11 minutes or until the edges are just beginning to brown. Remove the cookies from the oven and cool on the baking sheet for 10 minutes. Transfer the cookies to a wire rack to cool completely.
I was pretty sure my kids would love these cookies based on the ingredients alone, but when they announced that they tasted a lot like one of their favorite no-bake treats, I knew I’d hit a home run. These Whole Wheat Haystack Cookies with Milled Flax Seed taste delicious and are chock full of whole grains from the Hodgson Mill Milled Flax Seed and Hodgson Mill Whole Wheat Flour which takes making cookies to a whole other level of goodness.
Break out your big mixing bowl and turn on your oven. These Whole Wheat Haystack Cookies with Milled Flax Seed should definitely be at the top of your baking list. Enjoy!
Whole Wheat Haystack Cookies with Milled Flax Seed
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable, shortening
- 2/3 cup granulated sugar
- 2/3 cup dark brown sugar, packed
- 1/2 cup peanut butter smooth (crunchy would work, too)
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp baking soda
- 2 Tbsp Hodgson Mill Milled Flax Seed
- 1/2 cup oat flour (about 1 cup of whole oats pulverized)
- 1/2 cup old-fashioned rolled oats
- 1/2 cup Hodgson Mill Whole Wheat Flour
- 2 cups Hodgson Mill Naturally White Flour
- 3/4 cup pecans, coarsely chopped
- 1 cup butterscotch chips
- 1 cup semi-sweet chocolate chips
- coarse grained sea salt for sprinkling
In a large bowl, cream together the butter, shortening, granulated sugar and brown sugar. Add the peanut butter, eggs and vanilla; mix together until well blended. Add salt, baking soda, flax, oat flour and oats; mix well. Add flour and mix until just incorporated. Stir in pecans, butterscotch chips and chocolate chunks. Scoop cookie dough out by rounded tablespoons onto lined baking sheets. Sprinkle each dough ball with a light dusting of sea salt. Bake cookies in a 350oF oven for 10-11 minutes or until the edges are just beginning to brown. Remove cookies from oven and cool on baking sheets for 10 minutes. Transfer cookies to a wire rack to finish cooling. Cookies will keep for up to 4 days in an airtight container.
Makes approximately 36 cookies
Adapted from Tastykitchen.com
You can find this and other recipes from Hodgson Mill by visiting the Recipes page.