Directions

1. In a large bowl or mixer, cream together butter and sugar until lightened and smooth. Add eggs and vanilla and beat until smooth.
2. In a separate bowl, whisk flour, baking soda, cinnamon, salt, and brewer’s/nutritional yeast together well. Stir this mixture into the butter/sugar/egg mixture, and beat until the mixture is combined and there are no dry lumps.
3. In the bowl you just emptied the flour out of, combine the flax seed meal and water well, then stir into the dough.
4. Fold in oats, then fold in raisins or chocolate chips (and walnuts if you’re using them.) This will take some strong-arming as the dough will feel a bit stiff.
5. Stick dough in refrigerator for an hour - if you don’t, it will be too soft and your cookies will spread a bunch. Then…
6. To bake the cookies right away: form dough into 1” balls using two spoons (dough will be kind of hard) and place on ungreased cookie sheets 2” apart. Bake in a preheated 350 degree oven for 10-13 minutes, until cookies are golden around edges but tops still look slightly undercooked. Cool on sheet 5 minutes without disturbing, then cool all the way on a rack.
7. To freeze and bake later: form dough into 1” balls using two spoons (dough will be kind of hard) and place on ungreased cookie sheets. Stick the cookie sheets in the freezer for 2 hours until the dough balls are frozen, then take them off the sheets, put them in a freezer bag, and put them back in the freezer. (This will keep them from sticking to each other later.) When you are ready to bake them, just plop them on an ungreased cookie sheet 2” apart, right out of the freezer without thawing, and bake at 350 degrees for a few minutes longer than you otherwise would, probably 12-15 minutes, then cool as directed above.

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