Ingredients:

  • 2 cups (250 g) All-Purpose Flour, sifted
  • 1 ½ cups (150 g) Rolled Oats (Old-Fashioned)
  • 4 Tbsp (30 g) Flaxseed Meal (Ground Flax)
  • 4 Tbsp (30 g) Brewer’s Yeast (Culinary Grade)
  • 1 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • 1 tsp Fine Sea Salt
  • 1 cup (225 g) Unsalted Butter, softened
  • 1 cup (220 g) Light Brown Sugar, packed
  • ½ cup (100 g) Granulated Sugar
  • 2 Large Eggs, room temperature
  • 2 tsp Vanilla Extract
  • 1 cup (180 g) Dark Chocolate Chips (60% cacao minimum)

Instructions:

  1. Preheat oven to 350°F / 180°C (160°C fan/gas mark 4). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, oats, flaxseed meal, brewer’s yeast, baking soda, cinnamon, and salt until completely uniform. Set aside.
  3. In the bowl of a stand mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy (3–4 minutes). Scrape down the sides of the bowl frequently.
  4. Beat in the eggs, one at a time, ensuring the first is fully incorporated before adding the second. Stir in the vanilla extract.
  5. Reduce the mixer speed to low. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
  6. Remove the bowl from the mixer and fold in the chocolate chips using a spatula.
  7. Cover the dough tightly and refrigerate for a minimum of 30 minutes (essential for structure).
  8. Using a 1.5-inch cookie scoop, place uniform balls of dough onto the prepared baking sheets, leaving about 2 inches (5 cm) between them.
  9. Bake for 10–12 minutes, rotating the tray halfway through. The edges should be set and golden brown, but the centres should still look slightly soft and pale.
  10. Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.