Oatmeal Cranberry Cookies
1/2 Cup of butter (1 stick), melted and cooled
3/4 Cup sugar
3/4 Cup brown sugar
1/4 Cup ground flax seed
2 TSP vanilla extract
2 Large eggs
2 Cups all-purpose flour (or whole wheat, or half-and-half)
1 1/2 TSP baking soda
1/2 TSP salt
1 1/2 Cup of old fashioned oats
1 Cup dried cranberries
When it comes to homemade cookies, I'm a sucker for oatmeal. It doesn't matter if it's oatmeal raisin, oatmeal chocolate chip, oatmeal butterscotch or oatmeal raisin chocolate butterscotch chip (too much?) - I love them all. My ideal oatmeal cookie is crunchy on the outside, chewy on the inside, and just sweet enough with warm caramel flavors from the brown sugar and butter (Mom's can't be beat). This recipe from BakingBites.com calls for flax seeds for extra nutrition without sacrificing taste or texture, and it's not cloyingly sweet. Of course you can add dark or white chocolate chips, coconut or walnuts to these, and you still won't feel as guilty if you happen to devour the whole batch!
Preheat oven to 350 degrees.
In a medium bowl, whisk the butter, sugars, flax, vanilla and egg until smooth.
In a large bowl, combine the flour, baking soda and salt. Slowly add the wet ingredients into the dry. Stir until just combined. Fold in the oats and cranberries.
Drop heaping tablespoons of the dough onto a parchment-lined baking sheet. Bake for 10-15 minutes, depending on the size of your cookie. Let cool.
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