Oat Flax Cookies

The beloved HC oat flax cookie is one of the few recipes that has really withstood the test of time, as it has been served at the school since 2012. Over the last seven years, the Food Services department and what we offer has changed drastically, but you don’t mess with perfection so the oat flax cookie lives on! You’ll get the best results baking this cookie from frozen, so you will need to scoop and freeze them first. If you bake them before they are frozen, your cookies may spread erratically. Happy baking, HC!

– Chef Anna


Oat flax cookies and a tea set


Oat Flax Cookies


½ lb butter
½ cup sugar
½ cup brown sugar
1 large egg
1 cup flour
1 tsp vanilla extract
½ tsp baking soda
1 tsp salt
½ tsp cinnamon
1 + ¾ cup oats
1/3 cup flax meal



  1. Prepare a sheet pan with parchment paper.
  2. In a stand mixer, or using a hand mixer, cream the butter and sugars until light and fluffy, at least 5 minutes.
  3. Add the egg and vanilla extract and mix for one more minute.
  4. In a separate bowl mix the flour, baking soda, salt, cinnamon and flax seed.
  5. Add half your flour mixture and the oats to the wet ingredients and mix until almost incorporated.
  6. Add the last half of the dry ingredients and mix until incorporated, but make sure not to over-mix.
  7. Scoop the cookies on to your prepared sheet pan and freeze.
  8. Once fully frozen bake at 325 °F for 10 minutes and rotate your pan, bake for about 10 more minutes until the edges of the cookie are just brown and crispy.