Tuesday, June 24, 2008

Flaxseed hermit cookies

Prep & cooking time: 25 minutes
Makes 28 cookies

These delicious cookies are guilt-free as flax is a super-good source of omega 3 and 6 fatty acids and cranberries are chock-full of antioxidants. Junior chefs like LeeAnne's daughter below can help by mixing and spooning cookie mixture onto baking pans. You can store flax meal in your freezer to maintain freshness.

1/2 cup each: butter and packed brown sugar
2 eggs
1/4 cup molasses
1 tsp vanilla
1-1/2 cups all-purpose flour
1 cup old fashioned style oatmeal
1/3 cups flax meal
1/2 tsp each: baking soda, cinnamon, nutmeg and salt
3/4 cup dried cranberries
1/2 cup dark chocolate chips

1. Preheat oven to 350°F and lightly grease a baking sheet.
2. In a large bowl, cream together butter and sugar until light and combined. Beat in eggs, and then add molasses and vanilla.
3. In separate bowl combine flour, oatmeal, flax, soda, spices and salt. Mix into creamed mixture, thoroughly combining. Stir in cranberries and chocolate chips.
4. Drop tablespoon balls of cookie dough onto prepared pan. Leave about one and half inches between balls to accommodate spreading.
5. Bake for 10-12 minutes or until firm to the touch. Let cookies cool on baking sheet a few minutes before moving to cooling rack.

Make ahead tip: Double the recipe and safe half for later. An easy method is to freeze individual cookie balls on a baking sheet then once frozen, toss the balls into a freezer bag. Pop frozen cookies onto a sheet pan and bake. Or freeze baked cookies and put frozen cookies into lunch bags as needed.

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