No Ingredient Left Behind Cookies

4 from 1 ratings

Daniel Barnett won an honorable mention for these cookies in 2007. He credited his son Jake and his son's buddies for helping him fine-tune the recipe.Yield: 3 dozen cookies

Servings

servings

Ingredients

3/4 cup each: white flour, whole-wheat flour
2 tablespoon flaxseed, ground in a blender to meal
grated zest of 1 orange
11/2 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 rounded teaspoon instant coffee
1 teaspoon vanilla
2 sticks (1 cup) butter, softened
1 cup packed brown sugar
2 eggs
1 cup assorted baking chips and baking candy, see note
3/4 cup butterscotch chips
1/4 cup chopped chocolate-covered espresso beans
1/2 cup each, chopped: walnuts, macadamia nuts
11/2 cup each: quick oats, old-fashioned oats

Directions

1. Heat the oven to 375 degrees. Stir together the flours, flaxseed, orange zest, cinnamon, baking soda and salt in a large bowl; set aside. Place the instant coffee in a small bowl; add vanilla. Stir until combined; set aside.
2. Cream the butter and brown sugar in a large bowl with a mixer on medium speed until light and creamy, about 3 minutes. Mix in the eggs, one at a time, beating until fluffy, about 2 minutes. Mix in the dry ingredients just until mixed. Stir in the chips and espresso beans, dissolved coffee and the nuts. Stir in the oatmeal, 1 cup at a time.
3. Form into rounded 1-inch balls on an ungreased cookie sheet. Bake until firm and light brown, about 11 minutes. Cool on a wire rack.
Note: Mix any of the following: semi-sweet chocolate, mint, caramel swirl, white chocolate, raspberry, cappuccino or peanut butter chips, or chocolate candy bar bits.