1. Line a baking sheet with parchment paper and set aside.
2. In a small mixing bowl, whisk together the oil, milk, ground flax, and vanilla. Allow to sit for at least 5 minutes.
3. In a large mixing bowl, combine all remaining ingredients and stir very well.
4. Pour wet ingredients into dry and stir until a dough forms.
5. Transfer dough to a gallon-sized resealable plastic bag and smush into a big ball. Remove dough from the bag.
6. Using your hands or a cookie scoop, roll or form the dough into 15 to 20 balls and place on the prepared baking sheet about 2 inches apart.
7. Freeze for 15 minutes, or refrigerate for 4 hours. The dough balls can also be frozen for up to a month.
8. When ready to bake, preheat the oven to 350 degrees F. For chewy cookies, bake for 8 minutes. For crispy cookies, bake for 10 minutes. The cookies will look underdone at first, but this is what you want; they continue to cook as they cool.
9. Remove from the oven and allow to cool for at least 10 minutes before removing from the sheet. Store leftovers in a covered container at room temperature for up to 3 days.
*For gluten-free oatmeal cookies, substitute Bob’s Red Mill gluten-free all-purpose baking flour for the flour.
Recipes from CHOCOLATE COVERED KATIE by Katie Higgins. Copyright (c) 2015 by Katie Higgins. Used with permission by Grand Central Life & Style. All rights reserved.