Oatmeal Chocolate Chip Cookie, AKA Monster Cookies

Please use the best ingredients that you can get, it will make a huge difference. I use as much organic as I can get, but don't obsess on it if I can't find something organic, so I will spare the repetition of labeling everything organic.

I always double the recipe so there is a ton of them to share, and I love making them so the love goes inside the cookies.

Preheat the oven to 375 F degrees.

In the bowl of an electric mixer, cream together the following until well blended and fluffy.

• 1 cup sugar
• 1/2 c unsalted butter
• 1 T vanilla
• 2 t almond extract

After the above is fluffy, scraped down and mixed well, add in:

• 2 eggs beaten
• 3 T agave or honey
• 3 T milk if needed (depending on moisture content of flour you may need to add in some milk, almond or coconut milk to loosen up the mixture a bit).

In another bowl, mix the following together until blended well. Then add to wet mixture in two parts, mixing only until blended. Be gentle or the cookies will be tough.

• 1 C rolled oats that have been pulverized in a blender to make a flour
• 1 C all purpose flour
• 1 C whole rolled oats
• 1 c flaxseed meal, golden is good
• 1/2 t salt
• 1 t baking soda

Then add in 1 c walnuts or almonds, 12 oz Ghiradelli semi sweet chocolate chips and 6 oz white chocolate chips.

Line a few cookie sheets with parchment paper, using a big scoop (think a whole scoop of icecream) put 6 cookies to a tray and sligtly press down the top to even it out. This is why we call them monster cookies, they are huge! When baked they spread to 5"across and are packed with yumminess!

Bake them for 15 minutes and check if they are golden brown, if they look pale put them in another 5 then check again. Bake until golden but not too long or they will be dry. I had to bake mine for about 25 minutes, continually checking after the 20 minutes. Each oven is different, so please keep an eye on them.

Serve your oatmeal chocolate chip cookies warm with your favorite milk and a huge smile:)

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