Oat, Flax and Cranberry Cookies

These are not your usual chewy oatmeal cookies. If you want them soft, just bake for 12-15 minutes, and omit the second baking that dries out the cookie and results in a harder texture. They are filled with breakfast style nutrients that will keep you full for a while. They have a lovely toffee type flavor, and if you like to "dunk" your cookies in coffee or tea, these will hold up well without becoming soft and mushy!
Ingredients

½ cup butter

1/4 cup Almond Butter

1 cup brown sugar

¼ cup white sugar

1 egg

¼ cup water

1 teaspoon vanilla

½ cup whole wheat flour

½ cup all purpose flour

1 teaspoon salt

1 teaspoon cinnamon

½ teaspoon baking soda

½ teaspoon allspice

½ cup dried cranberries

½ cup chopped pecans

½ cup sesame seeds

1 1/2 cup oats

½ cup oat bran

½ cup flax meal

½ cup dried shredded coconut, unsweetened

Directions

1.      Mix all the dry ingredients in a large bowl, along with the spices, and the nuts , sesame seeds and cranberries.

2.      Melt the butters, sugars, water, at low heat. Bring to a simmer and remove from heat. Add vanilla and allow to cool.

3.      Lightly beat egg then add to dry ingredients along with melted butter and sugar mixture.

4.      Mix to form a dough. Drop dough by rounded tablespoons on to a cookie sheet lined with parchment paper. Bake at 350 degrees Fahrenheit for 15 minutes. Stop at this point if you want a soft, chewy cookie. For a harder cookie, remove from oven, allow to cool for 10 minutes, and then put back in over at 275 degrees Fahrenheit for another 45 minutes. Cool and store in an airtight container.