This recipe uses ground flax seed instead of eggs so that we can eat the batter raw with impunity. I use the standard toll house recipe with a few modifications, including reducing the sugar, substituting peanut butter for 3-4T of butter, and adding oatmeal, for better tasting and chewier cookies, also healthier.
- 1 cube plus 5T fresh butter, at room temp
- 4-6 T Adams natural chunky peanut butter or fresh ground, without salt
- 1/2 c brown sugar
- 1/2 c white sugar
- 2 T ground flax seed
- 2 t vanilla
- 1 3/4 cup whole wheat flour
- scant 3/4 cup rolled oats
- 1t baking soda
- 1/2t baking powder
- 1/2t sea salt (skip if use salted PB)
- 12 oz semi sweet chocolate chips
Grind flax seed in coffee or spice grinder, then measure 2T into small glass. Add approximately 4T fresh cold water and stir with fork, adding water slowly until is consistency of stirred egg, then set aside (where it will thicken a little.) In a large glass bowl, beat together butter, sugar, and vanilla, then add peanut butter and beat until creamy. Stir flax seed again with fork, adding several additional drops of water as necessary until is consistency of stirred egg, then beat into butter/sugar mixture. Stir together flour, baking soda, baking powder, and salt, then add with oatmeal and chocolate chips to bowl, mixing well but only as much as necessary to moisten all together well. Bake on ungreased cookie sheets or– our method– transfer to a long sheet of waxed paper, forming three logs. Cover with another sheet of waxed paper, wrap up well, and store in a ziplock baggie in the freezer until you want a tray of freshly baked warm cookies– or a bite of uncooked cookie dough. Yum.