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
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.
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.
Amount Per Serving (1 cookie)
Total Fat 8g
Saturated Fat 4g
Total Carbohydrates 30g
Dietary Fiber 2g
Vitamin A 3.9%
Vitamin C0 .6%
* Percent Daily Values are based on a 2000 calorie diet.