1 1/3 cups oats rolled oats or quick cooking
1/3 cup flour all purpose
pinch of salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon ground
1 teaspoon vanilla
6 tablespoons butter unsalted butter is best and it should be at room temperature ( margarine may be substituted)
3/4 cup brown sugar light brown sugar
1 egg
3/4 cup raisins
1/3 cup flax seeds

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Using a hand mixer, beat the butter and brown sugar until fluffed up ( 1-2 minutes) and add the egg, cinnamon and vanilla and beat for another 30 seconds until smooth.
In a separate bowl, mix the oats, raisins, flax seeds and flour with baking powder and baking soda and pinch of salt.
Then using a rubber spatula, fold the oat mixture into the egg mixture. The dough will be a little crumbly, that’s ok.
Using a standard tablespoon measuring spoon or a small ice cream scoop or oiled hands, pick up golf ball sizes of the dough and place them on the cookie sheet about 1/2 inches apart ( these cookies don’t spread too much).
Bake the cookies ( middle rack) for 12-14 minutes depending on the size of your cookies. Take them out while the centre is still soft but the edges have set ( if you like a chewy cookie) or let them bake an extra 2 minutes until the centres are set too if you like a crunchier cookie.
Cool on the baking sheet for 2 minutes before attempting to remove them.
Now enjoy!
To freeze the dough: wrap it in wax or parchment paper and freeze it as a log or pre-measure it into golf ball sizes. When ready to bake slice the dough ( if it’s a log) or bake the gold ball frozen doughs at the same temperature for an extra 2 minutes longer.

Nutrition Facts

Amount Per Serving (1 cookie)

Calories 207

Total Fat 8g

Saturated Fat 4g

Cholesterol 28mg

Sodium 86mg

Potassium 180mg

Total Carbohydrates 30g

Dietary Fiber 2g

Sugars 13g

Protein 3g

Vitamin A 3.9%

Vitamin C0 .6%

Calcium 4%

Iron 6.7%

* Percent Daily Values are based on a 2000 calorie diet.