Make the Fudge

In the microwave:

1. In a small-medium sized heat proof glass bowl, combine all of the fudge ingredients. Microwave on high for 45 seconds, and stir until melted, thick, and well combined. Scrape the mixture onto a piece of parchment or wax paper and smooth it into a 5”-6” disc. Refrigerate until firm, and then chop into little chunks. Set aside until ready to use.

On the stovetop:

1. Set the bowl over a pan of simmering water (or in the top pan of a double boiler), making sure that bottom doesn’t touch the water. Stir occasionally until the chocolate and butter are melted and the mixture is very thick. Scrape the mixture onto a piece of parchment or wax paper and smooth it into a 5”-6” disc. Refrigerate until firm, and then chop into little chunks. Set aside until ready to use.

Make the Cookies

1. In a large mixing bowl (or the bowl of an electric mixer), cream together the butter and sugars. Add the vanilla, and beat in the eggs until smooth.
2. Sift in the flour, baking soda, and salt. Add the oats, flax seed, chocolate chips, and fudge pieces. Mix Until just combined for a lighter looking cookie or until the dough is slightly browned for more of a “browned butter” look.

3. Scoop onto nonstick or parchment lined cookie sheets into walnut sized mounds. Bake at 350 degrees F for 8-10 minutes or until puffy and just golden around the edges. Cool on wire racks.

4. Makes 3-4 dozen cookies.