Irresistibly Crisp Oat, Sesame & Flaxseed Cookies: A Wholesome Delight

Prepare to redefine your cookie experience! These **Oat, Sesame, and Flaxseed Cookies** are a delightful departure from your everyday oatmeal cookies. While they feature the comforting presence of oats, they offer so much more, transforming a familiar treat into something truly extraordinary. The inclusion of sesame seeds and golden flaxseed meal elevates these cookies with a symphony of nutty flavors, a satisfying crunch, and an impressive nutritional boost. Furthermore, these unique cookies incorporate milk powder, leveraging this increasingly popular pantry staple to enhance both taste and texture. It seems I’ve been on a milk powder journey this week, and these cookies are a shining example of its versatility!

Jump to Recipe

Mastering the Crispness: Your Guide to Perfect Oat, Sesame, Flaxseed Cookies

The defining characteristic of these cookies is their incredible crispness, which should extend uniformly throughout each bite. To achieve this coveted texture, precision in shaping is key. You’ll need to either slice them from a well-chilled dough log or carefully press them into thin, even circles before they enter the oven. If this crucial step is overlooked, you’ll still end up with delicious cookies, but they might feature crispy edges contrasting with softer centers—a delightful outcome for some, but not the intended full-crisp experience. Rolling the dough into cylinders also provides a convenient method for storage, allowing you to bake fresh batches whenever a craving strikes. However, if you opt for the slice-and-bake method, special attention must be paid to your choice of chocolate chips.

The Chocolate Chip Dilemma: Mini vs. Regular for Slice-and-Bake

The original recipe suggests shaping the cookie dough into cylinders, chilling them thoroughly, and then slicing individual cookies from the roll. This “slice-and-bake” technique is wonderfully efficient for meal prep and ensures consistent cookie size and thickness. However, if you choose this method, I highly recommend using mini chocolate chips. Regular-sized chocolate chips can be quite challenging to cut through, especially when the dough is firm or frozen. I often find myself thinking I can get away with it, but the result is usually crumbled dough and unevenly jagged cookie circles. This can compromise the crisp texture we’re aiming for. Since I only had regular-sized chips on hand during my last bake, I simply rolled the dough into balls and pressed them down flat before baking, which worked perfectly well for a more rustic look. Consider this your official excuse to stock up on those adorable mini chocolate chips—they truly make the slice-and-bake process a breeze for these delightful cookies!

The Secret Ingredient: Milk Powder – Toasted for Extra Depth?

Now, let’s talk about the unsung hero of these cookies: milk powder. This versatile ingredient is more than just a pantry staple; it’s a flavor and texture enhancer. My friend Darlene recently inquired if I had ever tried toasting milk powder before incorporating it into recipes. Intrigued, I decided to toast it lightly before adding it to this cookie dough. While I’m still debating how significantly the toasting enhanced the flavor specifically for these cookies, one thing is certain: the cookies were incredibly flavorful. Balanced beautifully with the earthy notes of flaxseed meal, the hearty texture of oats, and the nutty essence of sesame, the milk powder contributes significantly to a more developed flavor profile, a richer mouthfeel, and an improved overall texture. It lends a slight chewiness and a wonderful depth that plain flour alone cannot achieve.

You’re welcome to experiment with toasting the milk powder yourself. Simply spread it thinly on a baking sheet and bake at a low temperature (around 300°F or 150°C) for 5-10 minutes, stirring occasionally, until it turns a light golden brown and smells fragrant. Be careful not to burn it! However, I honestly can’t definitively say how much of a difference it makes in *these specific* cookies, as the other strong flavors also play a significant role. To truly test its impact, I plan to incorporate some toasted milk powder into the famous Christina Tosi cookies and see if anyone can pinpoint the subtle enhancement. Regardless of toasting, milk powder is a fantastic addition that takes these cookies to the next level.

Why These Cookies Are More Than Just a Treat

These Oat, Sesame, and Flaxseed cookies aren’t just delicious; they’re also packed with wholesome ingredients that offer numerous health benefits. Let’s delve into why each component plays a vital role:

• Oats: A classic for a reason! Oats are an excellent source of soluble fiber, which is known to help lower cholesterol levels and promote a healthy digestive system. They also provide sustained energy, making these cookies a more satisfying snack.
• Sesame Seeds: These tiny powerhouses contribute a unique nutty flavor and a satisfying crunch. Beyond taste, sesame seeds are rich in healthy fats, protein, fiber, and essential minerals like calcium, magnesium, and zinc. They add a touch of sophistication to the cookie’s profile.
• Golden Flaxseed Meal: Flaxseed meal is a nutritional superstar, boasting an abundance of Omega-3 fatty acids, dietary fiber, and lignans. Omega-3s are crucial for heart health and brain function, while the fiber aids digestion and provides a feeling of fullness. In baking, flaxseed meal also acts as a natural binder, contributing to the cookie’s structure and adding a subtle, earthy depth.
• Milk Powder: Beyond its flavor-enhancing properties, milk powder adds valuable protein and calcium to the cookies. It also helps create that desirable golden-brown exterior and contributes to a wonderfully tender crumb, even within a crisp cookie.

Combining these ingredients results in a cookie that is both incredibly flavorful and surprisingly wholesome. They offer a guilt-free indulgence that satisfies your sweet tooth while providing beneficial nutrients.

Tips for Baking Perfect Crisp Cookies Every Time

Achieving that ideal crisp texture requires a few key techniques. Here are some extra tips to ensure your Oat, Sesame, and Flaxseed Cookies turn out perfectly:

• Thinness is Key: Whether slicing or pressing, aim for a thickness of about 1/8 to 1/4 inch. Thicker cookies will inevitably have softer centers. Don’t be afraid to gently press them down a bit more on the baking sheet if they seem too thick.
• Even Shaping: Uniformity in thickness and shape ensures that all cookies bake at the same rate, preventing some from burning while others remain undercooked.
• Chilling the Dough: This step is non-negotiable for crisp cookies, especially for the slice-and-bake method. Cold dough spreads less rapidly in the oven, allowing the edges to set and crisp up before the center completely bakes through. Chilling also solidifies the fats, leading to a more tender and less cake-like texture.
• Baking Temperature and Time: Preheat your oven thoroughly to 350°F (175°C). The slightly higher temperature helps cookies crisp quickly. Watch for golden-brown edges; the centers might still seem slightly soft but will firm up as they cool. Overbaking can lead to a dry, hard cookie, while underbaking results in a chewy or soft cookie.
• Parchment Paper or Nonstick Foil: Always line your baking sheets. This prevents sticking, promotes even browning, and makes for easy cleanup.
• Cooling on the Sheet: Allow the cookies to cool on the hot baking sheet for 5-10 minutes before transferring them to a wire rack. This “carry-over cooking” helps them firm up and contributes to their crispness without overbaking.
• Space Them Out: Give your cookies ample room on the baking sheet (at least 2 inches apart) to allow for proper airflow and even baking.

Customizing Your Oat, Sesame & Flaxseed Cookies

While the original recipe is a masterpiece, feel free to get creative and personalize your cookies. Here are a few ideas for variations:

• Nut Varieties: Instead of or in addition to pecans or walnuts, try toasted almonds, cashews, or even macadamia nuts for a different flavor profile.
• Spice It Up: A pinch of cinnamon, nutmeg, or even a touch of cardamom can add warmth and complexity.
• Dried Fruit Addition: For a touch of sweetness and chewiness, consider adding finely chopped dried cranberries, raisins, or apricots. Be mindful that these might slightly reduce the overall crispness.
• Seed Power: Explore other seeds like poppy seeds or chia seeds for added texture and nutrients.
• Citrus Zest: A teaspoon of orange or lemon zest can brighten the flavors and add a refreshing note.
• Chocolate Alternatives: If you’re not a fan of chocolate chips, you could use white chocolate chips, butterscotch chips, or even finely chopped dark chocolate chunks for a more intense flavor.

Storage and Serving Suggestions

Once cooled, these crisp oat, sesame, and flaxseed cookies are best stored in an airtight container at room temperature. They will maintain their delightful crispness for up to a week. If you’ve made a large batch using the slice-and-bake log method, you can keep the unbaked dough logs wrapped tightly in plastic wrap and then foil in the freezer for up to 3 months. Simply slice and bake from frozen, adding a couple of minutes to the baking time.

These cookies are perfect on their own as a satisfying snack, accompanying your morning coffee or tea. They also make a fantastic addition to a dessert platter, offering a unique texture and flavor alongside richer treats. Consider crumbling them over a scoop of vanilla ice cream for an extra layer of crunch, or serving them with a dollop of yogurt and fresh berries for a lighter dessert.

Recipe: Oat, Sesame, Flaxseed Cookies

Oat, Sesame, Flaxseed Cookies

Anna

These aren’t your typical oatmeal cookies! These thin and wonderfully crisp cookies burst with a unique nutty flavor, heavily influenced by sesame, and packed with wholesome oats and flaxseed.

Print Recipe
Pin Recipe

Prep Time
10 minutes mins

Cook Time
13 minutes mins

Total Time
23 minutes mins

Course
Dessert

Cuisine
American

Servings
50

Ingredients

 

• 1 stick unsalted butter, softened (114 grams)
• ⅓ cup granulated sugar (65 grams)
• ⅔ cup dark brown sugar (130 grams)
• 1 large egg
• 4 teaspoons dried milk (milk powder)
• ½ teaspoon vanilla extract
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 2 tablespoons water
• ⅔ cup all-purpose flour (90 grams)
• ⅓ cup golden flaxseed meal (e.g., Bob’s Red Mill) (30 grams)
• ⅓ cup sesame seeds (48 grams)
• 1 ⅓ cups old-fashioned or quick oats (105 grams)
• ⅔ cup mini chocolate chips (adjust to your taste)
• ⅔ cup chopped and toasted pecans or walnuts

Instructions

 

• In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and dark brown sugar until the mixture is light and fluffy. Beat in the large egg until just combined. Next, incorporate the vanilla extract, milk powder, baking soda, baking powder, and salt, along with the water, making sure to scrape down the sides of the bowl frequently to ensure all ingredients are well mixed.
• Either by hand or on the lowest speed of your mixer, gradually add the all-purpose flour, mixing only until it is fully absorbed. Stir in the oats, flaxseed meal, sesame seeds, mini chocolate chips, and chopped nuts until evenly distributed throughout the dough. Transfer the dough onto a large sheet of waxed paper or plastic wrap and divide it in half. Shape each half into a tight cylinder, approximately 1 ½ to 2 inches in diameter. Wrap the cylinders tightly and chill them in the refrigerator for several hours, or until very firm. For easier slicing and maximum crispness, you may even want to freeze the dough logs for about 30 minutes before slicing.
• Alternative Method (for regular chocolate chips or a less precise shape): If you are using regular-sized chocolate chips or prefer not to slice, skip the cylinder shaping step. Instead, scoop rounded tablespoons of dough directly onto your prepared baking sheets. Gently press each ball of dough down into thin, even circles with the palm of your hand or the bottom of a glass.
• Preheat your oven to 350°F (175°C). Line two heavy-duty baking sheets with parchment paper or nonstick foil.
• If slicing chilled dough logs: Carefully cut slices a little less than ¼ inch thick. For maximum crispness, gently press each slice down to about ⅛ inch thick on the baking sheet. While exact measurements aren’t critical, aiming for thin and evenly shaped cookies is essential for them to bake uniformly and achieve that desirable crisp texture.
• Arrange the cookies on the parchment-lined baking sheets, ensuring they are spaced approximately 2 inches apart to allow for proper spreading. Bake at 350°F (175°C) for about 12 minutes, or until the edges are golden brown and the centers appear set. The cookies will be slightly soft when first removed from the oven, but they will firm up and become perfectly crisp as they cool.
• Allow the cookies to cool on the baking sheets for about 5 minutes before carefully transferring them to a wire rack to finish cooling completely. This step is crucial for achieving and maintaining their crisp texture. Enjoy!

Keyword
flaxseed meal cookies, oat cookies, sesame cookies, crisp cookies

Tried this recipe?Let us know how it was!