Recipe by Tami
"LOVE 'em cookies. 'Thanks mom,' said my son. These cookies were a test, and they scored an 'A+.' Made with whole-wheat flour and flax, they are a nice change to the everyday chocolate chip."
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1 1/4 cups
packed light brown sugar
ground flax seed
2 (6 ounce) packages
Crisp and delicious! I added a banana to keep them together more, which made a rounder, fuller cookie, instead of ones that spread a bit thinner like the photo. I also did 1/2 butterscotch chips and 1/2 white chocolate. I used all 12 oz, although I agree with Joey Joan (previous reviewer) that you don't need all 12 oz.
Pretty good cookie. I substituted the flax seed for wheat bran and cut the butter to 1/2 cup with 3 tablespoons vegetable oil and the sugar to 1/3 of a cup. Still very sweet. Mine didn't melt though and I ended up flatening them with a fork.
A nice crisp cookie with a very good flavor. I only used about half the amount of butterscotch chips I think 12 oz would have been way to many.
* Percent Daily Values are based on a 2,000 calorie diet.
Butterscotch Oatmeal Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 58
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