These nutty cookies are inspired by Food Network Kitchen’s oatmeal-flax chocolate chip cookies and Trader Joe’s gluten-free oatmeal cookie recipe (found on the back of their rolled oats).
Preheat oven to 350°F. Line a baking sheet with parchment paper.
If the butter (2 tbsp) is cold, soften it without melting it. With a mixer on medium-high, beat the butter with the white sugar (3 1/2 tbsp) and brown sugar (3 tbsp) until fluffy. Whisk in the egg.
Add in the baking soda (1/4 tsp), vanilla (1/4 tsp), chopped walnuts (1 tbsp), flaxseeds (1/2 tbsp), and flour (3 tbsp). Beat until smooth.
Beat in the peanut butter (1/8 cup).
With a spatula, combine batter with the oats (1/2 cup) and chocolate chips (1/4 cup).
Once the oven is heated up, scoop 12 generous spoonfuls of batter onto the parchment paper, about 2 inches apart.
Bake for 11 minutes until the edges are lightly brown.
When complete, take out of the oven and transfer the cookies to a cooling tray. Enjoy!