Dee's Healthier Chocolate Chip Cookies

Dee’s Healthier Chocolate Chip Cookies
 
3/4 cup whole rolled oats
1 cup whole-wheat or spelt flour
1  cup ground flax seeds
1/2 cup unsweetened coconut flakes
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
2/3 cup raw cane sugar
 1 large egg
1 teaspoon vanilla extract
 1 cup chocolate chips or carob chips
1/2 cup chopped walnuts or pecans
 

Directions:
 
Preheat oven to 400 degrees F. Coat 2 baking sheets with cooking spray (not required if you're  using non-stick pans)
Mix oats and flour in a medium bowl. Add baking soda and salt and whisk until mixed in. Whisk in wheat germ, flax and coconut.
Beat butter in a large bowl with an electric mixer until fluffy. Add granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips and walnut pieces using a wooden spoon or spatula. Chill the dough in a refrigerator for at least 1 hour. The dough should be firm before proceeding with step 3.
Force a spoon into the dough to remove about 2-3 tablespoonfuls per cookie, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, until firm around the edges and golden on top, about 12 minutes. Remove baking sheets from the oven immediately and cool the cookies for 2 minutes, then transfer to wire racks with a spatula to cool.