Oatmeal Cranberry Flaxseed Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk the flour, oats, flaxseed, baking soda, salt and cinnamon in a bowl.
• Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla. Reduce the mixer speed to low; add the flour mixture and beat until just combined, scraping down the bowl as needed. Stir in the chocolate chips.
• Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown, 10 to 12 minutes. Let the cookies cool 3 minutes on the baking sheets, then transfer to racks to cool completely.

Steps:

• Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by teaspoonful onto parchment covered baking sheet. Bake about 10 to 12 minutes, or until lightly golden. Cool.

Steps:

• Stir together all dry ingredients.
• In another bowl, beat butter (softend) and sugars. Add egg, milk and vanilla.
• Stir in flour, oats, nuts, chocolate chips and cranberries; mixing well.
• Drop by spoonfuls on greased cookie sheet; bake at 350 for about 12-14 minutes.

Steps:

• Position oven rack in center of oven; preheat oven to 375°; lightly butter a large baking sheet; set aside.
• In a bowl, whisk the flour, baking soda, cinnamon, and salt; set aside.
• Use an electric mixer on medium speed to beat the butter until slightly softened, about 2 minutes.
• Add in the sugar; beat until light, creamy, and pale yellow, about 3 minutes.
• Add in molasses and beat until well combined, then beat in eggs one at a time; finally beat in the vanilla until smooth.
• Turn off the beaters, add the prepared flour mixture, and beat at low speed just until a soft dough starts to form; there will be some dry patches of flour left.
• Scrape down the beaters, remove them, and stir in the oats and dried cranberries with a wooden spoon, just until evenly distributed and the flour is fully moistened.
• Mound by rounded tablespoonfuls onto the prepared baking sheet, spacing about 3 inches apart.
• Gently flatten the mounds a little with your hand or a rubber spatula.
• Bake 12-14 minutes, until brown but still pliable and soft.
• Leave cookies on baking sheet for a couple of minutes, and then transfer them to a wire rack to cool completely.
• Cool baking sheet for at least 5 minutes and butter it again before baking another batch.
• **May substitute raisins, dried blueberries, dried cherries, dried currants, or chopped dried pitted dates for the dried cranberries.