Yield: 24 cookies
Prep Time: 10 minutes
Bake Time: 12-14 minutes
Chill Time: 1 hour
Total Time: 1 hour, 24 minutes
1. Combine flour, flaxseed, baking soda and salt in a bowl. Set aside.
2. Cream the butter and both sugars until light and fluffy, about 2 minutes. Beat in eggs and vanilla. Scrape down the sides of the bowl then gradually add the flour mixture. Continue mixing until a stiff batter has formed. Mix in chocolate chunks and oatmeal. Cover and chill dough for at least 1 hour, or overnight.
3. Preheat oven to 375°F. Line baking sheets with parchment paper. Set aside.
4. Drop 2-3 tablespoons of rounded dough onto prepared baking sheets, 6 cookies per sheet, leaving at least 2 inches between each cookie. Bake for 12-14 minutes or until set. Remove from oven and transfer to a wire rack to cool completely. Store cookies in an airtight container.
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