Oatmeal Cranberry Flaxseed Cookies Recipe

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Oatmeal Cranberry Flaxseed Cookies



Along with wheat and sugar beets and some corn and sunflowers, North Dakota grows a lot of flax. high in omega-3s, fiber, and protein, flax seed has become an increasingly popular cooking ingredient.
I was researching North Dakota foods and found this recipe in the search. My Aunt used to buy a oatmeal flaxseed cookie from Walmart in NC,they were delicious,but I couldn't find it in my area, I'm glad to find a recipe for them.

pinch tips: Parchment Paper Vs Wax Paper



2 1/2 -3 dozen cookies


oatmeal cranberry flaxseed cookies 1/2 cup butter, melted and cooled 3/4 cup sugar 3/4 cup brown sugar 2 large eggs 2 tsp vanilla extract 1/4 cup ground flaxseeds 2 cups all purpose flour 1 1/2 tsp baking soda 1/2 tsp salt 1 1/2 cups quick cooking oa
1/2 c butter,melted and cooled
3/4 c sugar
3/4 c brown sugar
2 large eggs
2 t. vanilla
1/4 c ground flaxseeds
2 c flour
1 1/2 t. baking soda
1/2 t. salt
1 1/2 c quick cooking oats (not instant oatmeal)
1 c dried cranberries

Directions Step-By-Step

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together melted butter, sugars, eggs, vanilla extract and ground flaxseeds until mixture is smooth.
In a large bowl, whisk together flour, baking soda and salt. Pour in wet ingredients and stir until almost combined, then add in the oats and dried cranberries and stir until the dough comes together with no streaks of flour remaining.
Drop 1-inch balls of cookie dough onto prepared baking sheets, leaving a little room for the cookies to spread.
Bake for 10-12 minutes, until cookies are set. The tops of the cookies should have very minimal browning, and the bottoms should be only light brown.
Cool for a minute on the baking sheet, then transfer cookies to a wire rack to cool completely.

About this Recipe

Course/Dish: Cookies