Uc Berkley Toasted Oat Cookies

• 1 1/4 cups old-fashioned rolled oats
• 1/4 cup flaxseeds
• 3/4 cup flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons extra-light olive oil
• 2 tablespoons butter, at room temperature
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 cup dried cranberries

1. 1 Preheat the oven to 350u0b0F. Spread the oats on a jelly-roll pan and bake for 10 minutes, stirring midway, until light golden. Remove from the oven and let cool slightly. Leave the oven on.
2. 2 In a spice mill or coffee grinder, grind the flaxseeds until they're the texture of cornmeal. In a large bowl, stir together the ground flaxseeds, toasted oats, flour, baking soda, and salt.
3. 3 In a large bowl, with an electric mixer, beat the oil, butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and beat until well combined. Beat in the vanilla. Stir in the flour mixture. Stir in the dried cranberries.
4. 4 Spray 2 large baking sheets with nonstick cooking spray. Drop the dough by tablespoons, 2 inches apart, on the baking sheets. Bake for 10 to 12 minutes, or until set and lightly golden. Midway through the baking, reverse the baking sheets from front to back and top to bottom for more even cooking. Cool the cookies on a wire rack.
5. Makes 3 1/2 dozen
6. Nutrition Information (per serving)
7. calories 60 fat 2.2g (saturated 0.6g) cholesterol 7mg carbohydrate 9g dietary fiber 1g protein 1g sodium 46mg Good source of fiber, omega-3 fatty acids

oldfashioned, flaxseeds, flour, baking soda, salt, extralight olive oil, butter, brown sugar, granulated sugar, egg, vanilla, cranberries

Taken from www.epicurious.com/recipes/member/views/uc-berkley-toasted-oat-cookies-50082759 (may not work)