Oatmeal & Flax Cranberry Cookies

INGREDIENTS

• 16 tablespoons (227g) unsalted butter, softened

• 3/4 cup (159g) light or dark brown sugar, packed

• 1 teaspoon cinnamon

• 1 teaspoon vanilla extract

• 1/2 teaspoon baking soda

• 1/2 teaspoon table salt

• 1 large egg

• 1 1/2 cups (170g) Whole Wheat Flour of your choice

• 1 1/2 cups (134g) raw rolled oats

• 1/2 cup (43g) flax meal

• 1/4 cup (43g) flax seeds

• 1 1/2 cups (170g) dried cranberries or raisins

• 1/2 to 1 cup (57g to 113g) chopped nuts, optional; walnuts or pecans are tasty

INSTRUCTIONS

Lightly grease two baking sheets, or line them with parchment. In a large bowl, beat together the butter, brown sugar, cinnamon, vanilla extract, baking soda, salt, and egg until fluffy.

Mix in the flour, oats, flax meal and seeds, dried fruit, and nuts. Let the dough rest for 30 minutes or so at room temperature, for the oats to soften. Towards the end of the rest period, preheat the oven to 350°F.

Scoop the dough by rounded tablespoonfuls onto the prepared baking sheets. Flatten each ball of dough slightly.

Bake the cookies for 10 to 12 minutes, until golden brown. Cool them on the baking sheets for 15 minutes or so, to allow them to set. Move them to a cooling rack to finish cooling.