Comments on: Oatmeal and Flax Cranberry Cookies: bring on the good stuff!

By: Vicky

Vicky — Wed, 08 Feb 2012 19:49:05 +0000

Thank you for sharing your recipe, it sounds like tasty cookies. Something I will look forward baking with my two little ones. I am sure we will enjoy them when they are done.

I saw that you are using flax seeds, healthy and yummy.

Thanks,
Vicky

By: "Joni M from St. Louis"

"Joni M from St. Louis" — Wed, 13 Jul 2011 16:53:55 +0000

Me again–ok, so I did make these as bars and they are absolutely wonderful even though I’m sure I over cooked them…I did use a 9×13 size pan lined with parchment paper, and set the timer for 22 minutes. When the timer went off, I couldn’t see that they were browned much around the edges so I left them in the oven for I think around 5 more minutes and then took them out. They are very crumbly and just a tad dry, but the taste is wonderful! I’m thinking since hubby did eat some and said they were really good, next time I’ll just make them as cookies and well–if he won’t eat them, then I’ll just have more for me These are fantastic and I love it that they are such a healthy treat! Thank you thank you!!!

By: lillabit2001

lillabit2001 — Sat, 09 Jul 2011 05:16:24 +0000

thanks for the research PJ!

By: "Joni M from St. Louis"

"Joni M from St. Louis" — Thu, 07 Jul 2011 15:10:15 +0000

okey dokey, so my hubby won’t eat a “cookie” which is just ridiculous for someone like me who loves to bake…so anyway, how about doing this in a pan for bars which since it isn’t a round cookie but a square bar he might eat?? I know cooking time would be comparable to other bars, so do you think this would work and in what size pan?? Are the cookies crunchy or chewy?
These should work just fine in a 13 x 9 pan if you wanted to make bars. I would think they would end up a little crunchy on the edges and outside, but pretty chewy internally. Let us know how it turns out. Hope he enjoys them! ~Jessica

By: Mary.B

Mary.B — Thu, 07 Jul 2011 12:38:26 +0000

Delicious and not overly sweet. I used 3/4 cup dried cranberries and 3/4 cup chocolate chips. Perfect! Thanks so much, I love having healthier versions of treats like this.

By: catieartist

catieartist — Wed, 06 Jul 2011 02:17:04 +0000

Will do, thanks PJH. Catie Here it is, Catie: Gluten-Free Oatmeal and Flax Cranberry Cookies. We aim to please! PJH

By: catieartist

catieartist — Tue, 05 Jul 2011 19:40:17 +0000

This looks like a good recipe to try to make wheat free or GF.
Some GF flour blends tell you that you can just substitute cup for cup for the regular flour in a recipe. Do you think it might work here? I would like to try the Barley flour, maybe a bit less (that hi-fiber flour can be very drying in a recipe ). Or a barley, oat, white rye mix. It isn’t bad in spite of what it sounds like, honest!
Usually recipes that utilize a variety of grains, etc. and do not have to leaven a great deal, make good convertible recipes. Any thoughts are appreciated.Thanks in advance. It is always nice to know I have back up when “playing’ in the kitchen with these new restrictions!

Catie

Catie, we’re about to post a GF version of these cookies in the next day or so… stay tuned, OK? PJH

By: lillabit2001

lillabit2001 — Tue, 05 Jul 2011 19:10:24 +0000

I have read that ground flax loses some or all of its antioxidant benefits when exposed to heat (as in baking). Does your special process also stabilize this factor, at least to some extent?

Our ground flax is truly cold milled (unlike most flax); this process keeps the flax cold throughout the whole milling process, therefore reducing the loss of nutrients during processing. However, I’ll need to check on what happens to those nutrients during baking; I’ll ask our product folks and get back to you. PJH

More info., from whfoods.org – apparently the nutrients in flax hold up well through baking: “Studies testing the amount of omega-3 fat in baked goods indicate no significant breakdown or loss of beneficial fats occurs in baking. For example, in one study, the ALA content of muffins containing 25 grams of flaxseeds was not significantly reduced after baking. Researchers speculate that the omega-3 fats in flaxseed are resistant to heat because they are not isolated but rather are present in a matrix of other compounds that the flaxseeds contain, including the lignan phytonutrients that have antioxidant properties.” PJH

By: Nancy

Nancy — Tue, 05 Jul 2011 16:47:34 +0000

Dr oz said, flax seed was useless unless ground.

Not true, Nancy – it needs to be cracked to expose its interior to air. Dr. Oz probably said it needs to be ground because that’s what most people would understand; but our flax supplier has done a lot of research on it, nutritionally speaking, and flax simply needs to be cracked open in order for your body to utilize its antioxidant properties, Omega-3s, etc. PJH

By: fer

fer — Tue, 05 Jul 2011 15:56:12 +0000

Haven’t tried these yet but they sound delicious. Adding some orange peel might be good, too.

I had been buying ground flaxseed meal and keeping it in the freezer. Then I got some KAF flaxseed — I keep the whole flaxseed in the freezer and grind about a cupful at a time to use as needed. I also keep that in the freezer. Have used both golden and brown and haven’t had any problems with either one going bad.