Oatmeal-Flax Chocolate Chip Cookies These cookies are simply addictive. A heavenly balance of crunchy and chewy, savoury and sweet. ¾ Cup organic whole wheat flour ½ Cup organic whole oats ¼ Cup Organic Ground Flax Seed 1 Teaspoon baking soda ½ Teaspoon salt 4 Ounces soft unsalted butter ¼ Cup Essential Omega Spread 1 Cup packed light brown sugar 1 Large egg 1 Teaspoon vanilla extract 1 ?½ cups semisweet chocolate chips Preheat oven to 350. Mix together flour, oats, Flaxseed, baking soda and salt. In an electric mixer, beat together butter, Spectrum Spread and brown sugar for one minute, until the mixture is smooth. Scrape down the sides and add the egg and vanilla, blending well. Blend in a little flour at a time until all the flour mixture is used up. With a sturdy mixing spoon, fold in the chocolate chips until well incorporated. Spray two baking sheets with Spectrum Super Canola Spray Oil and drop 1 tablespoon of batter at a time two inches apart, covering each sheet. Bake for 8 minutes, then swap the positions of the sheets and bake another 5 - 7 minutes, until deep golden. Let set for 5 minutes and transfer cookies to cool on a rack. Dough can be rolled into a cylinder 1 1/2 inches in diameter, wrapped in plastic wrap and foil and refrigerated. Simply cut slices 3/4 inch thick and bake as above. Serving size: Makes roughly 40 cookies

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