Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, softened
  • 3/4 cup Granulated Sugar
  • 3/4 cup Packed Light Brown Sugar
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 2 cups All-Purpose Flour
  • 2 1/2 cups Old-Fashioned Rolled Oats (not instant)
  • 2 tablespoons Brewer’s Yeast (unflavoured)
  • 2 tablespoons Ground Flaxseed Meal
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Fine Sea Salt
  • 1 cup Semi-Sweet Chocolate Chips (Optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, oats, Brewer’s Yeast, flaxseed meal, baking soda, cinnamon, and salt. Set aside.
  3. In the bowl of a stand mixer, cream the softened butter, granulated sugar, and brown sugar on medium speed until the mixture is light and fluffy (about 3–4 minutes). Scrape down the bowl periodically.
  4. Beat in the eggs one at a time, ensuring the first egg is fully incorporated before adding the second. Mix in the vanilla extract.
  5. Reduce the mixer speed to low. Gradually add the dry ingredient mixture to the wet mixture, mixing only until just combined. Do not overmix.
  6. Remove the bowl from the mixer and use a rubber spatula to fold in the chocolate chips (or other chosen mix-ins).
  7. Cover the bowl with cling film and refrigerate the dough for a minimum of 30 minutes. This chilling process prevents spreading and improves texture.
  8. Using a standard cookie scoop (approx. 1.5 tablespoons capacity), drop uniform mounds of dough onto the prepared baking sheets, leaving at least 2 inches (5 cm) between each cookie.
  9. Bake for 10–12 minutes, rotating the baking sheet halfway through cooking for even browning.
  10. The cookies are done when the edges are set and lightly golden brown, but the centres still look slightly soft. They will firm up as they cool.
  11. Let the cookies rest on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.