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Heat oven to 350. In a small bowl, mix together flax meal and water and set aside to thicken. In a medium bowl, combine flour, baking soda, and salt. In a large bowl, beat together the butter, sugar, and molasses until light and fluffy. Add flax mixture and vanilla and beat again. Stir in flour mixture until thoroughly incorporated. Stir in oats, chocolate chips, and nuts. Drop by rounded tablespoons* onto ungreased cookie sheets. Bake for 10 to 12 minutes, or until lightly browned. Cool for one minute on the cookie sheet before transferring to wire racks.
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse