"If you have a friend who just had a baby, this is the best gift for a new mama," says Catherine McCord of the kid-friendly food website Weelicious. She adds, "They’re nice and crunchy, freeze beautifully and—since I've made dozens of them—I know they last for 2 weeks covered on your counter, if you can keep them around that long!"
3 cups old-fashioned rolled oats
1 1/2 cups unbleached organic all-purpose flour
5 tablespoons brewer's yeast
3 tablespoons ground flaxseed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
12 tablespoons unsalted butter
4 tablespoons unrefined virgin coconut oil
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups dark chocolate chips
1/2 cup chopped almonds
1. Preheat the oven to 350F.
2. In a large bowl, whisk together the oats,
flour, yeast, flaxseeds, baking powder, baking soda, cinnamon and salt.
3. In the bowl of an electric mixer or
with a hand mixer, mix together the butter and coconut oil until creamy. Add
the sugar and continue to beat 5 minutes, until fluffy.
4. Add the eggs one at a time and beat
until combined. Add in the vanilla.
5. Gradually add in the dry ingredients,
beating on low speed until just combined. Stir in the chocolate chips and
almonds until combined.
6. Using a mini ice cream scoop or 1
tablespoon measuring spoon, scoop the dough onto a Silpat-lined baking sheet.