375 mL natural peanut butter 1½ cups
125 mL margarine or butter ½ cup
17 5 mL lightly packed brown sugar ¾ cup
125 mL granulated sugar ½ cup
1 large egg
15 mL vanilla 1 tsp
250 mL oat flour 1 cup
125 mL unbleached all purpose flour ½ cup
75 mL ground flaxseed 1/3 cup
5 mL baking soda 1 tsp
2 mL salt ½ tsp
250 mL old fashioned oats 1 cup
75 mL chopped roasted peanuts 1/3 cup
75 mL dried cranberries 1/3 cup
Preheat oven to 190 degrees (375 degrees F) and position rack in centre of oven.
In a large bowl cream peanut butter, margarine, brown sugar, and granulated sugar until light and fluffy. Beat in egg and vanilla.
In a small bowl, combine oat flour, flour, ground flaxseed, baking soda and salt. Stir and blend into creamed mixture. Add oats, peanuts and cranberries.
Combine until all ingredients hold together to form a dough.
Scoop dough using 15 mL (1 tbsp.) measure, slightly rounded on top. Press and squeeze dough in palm of your hand to form into 3.5 cm (1½ inch) balls.
Place 5 cm ( 2 inches) apart on baking sheet that has been lightly sprayed with a nonstick cooking oil.
Flatten cookies with the back of a floured fork, making a criss cross pattern.
Bake 10 minutes or until golden brown. Let cool 5 minutes on baking sheet. Remove cookies to cooling rack.
Yield: 44 6 cm (2 1/2 inch) cookies Serving Size: 2 cookies
Using a natural peanut butter produces a slightly drier dough but equally delicious cookies. Any peanut butter can be used.
To make oat flour: In a small blender or coffee mill, process oats until finely ground.
Cookies can be stored in an airtight container for up to 3 days or frozen up to 3 months.
Recipe courtesy of POGA and SaskFlax