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Oatmeal Bowl Breakfast Cookies

6 cups rolled oats
2 teaspoons baking soda
12 cup brown sugar
4 tablespoons vegetable oil
3 tablespoons unsweetened cocoa
4 teaspoons vanilla extract
1 cup flax seed meal
1 teaspoon cinnamon, heaping
12 teaspoon nutmeg
1 cup semi-sweet chocolate chips
2 14 cups milk, dairy free if needed
1 cup dried cranberries (omit cocoa powder and chocolate chips)


1) Add all dry ingredients to large mixing bowl, stir until well combined. 2) Add Chocolate Chips and stir again until thoroughly distributed. 3) Add in oil, vanilla, and milk, stirring to thoroughly moisten all ingredients. 5) Let rest for aprox. half an hour while preheating oven to 350 degrees F. 6) line baking sheets with parchment (or grease). 7) Scoop dough with large ice cream/cookie scoop and drop onto prepared baking sheet. Flatten each cookie. 8) bake for about 25-30 minutes or until firm. Allow to cool on the baking sheet for 5 minutes before removing to a flat surface to cool completely. Note: Prep time does not include dough "rest".

Source: www.food.com