Whole Wheat Haystack Cookies with Milled Flax Seed

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Made with Hodgson Mill Whole Wheat Flour, these sweet cookies are the perfect after school treat!

Ingredients

  • 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 All Purpose White Flour
  • 3/4 cup pecans, coarsely chopped
  • 1 cup butterscotch chips
  • 1 cup semi-sweet chocolate chips
  • coarse grained sea salt, for sprinkling

Directions

Preheat oven to 350 degrees. In a large bowl, cream together the butter, shortening, granulated sugar and brown sugar. Add the peanut butter, eggs and vanilla.  Mix 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 preheated 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.  Keep Cookies for up to 4 days in an airtight container. 

 



Makes approximately 36 cookies Print this Recipe

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