Haeda's Oatmeal Craisin Breakfast Cookies

• 1 tablespoon granulated sugar
• 2 tablespoons brown sugar
• 12 teaspoon cinnamon
• 12 teaspoon vanilla
• 12 cup 2% low-fat milk
• 2 tablespoons extra virgin olive oil
• 1 large egg
• 9 tablespoons flax seed meal
• 13 cup hot water
• 1 14 cups quick-cooking oats
• 1 cup whole wheat flour
• 34 cup dried sweetened cranberries
• 12 cup sweetened flaked coconut

1. -Preheat oven to 350 degrees fahrenheit (or 375 for crispy outer edges on cookies).
2. -Pour the hot or very warm water and oat meal into a cup or small bowl.
3. Set aside.
4. You do not have to mix it-- some of the oat meal will not be softened by the water.
5. This step will give a smoother texture to the cookies.
6. -Whisk brown and white sugars, cinnamon, vanilla, milk, grape seed oil or extra virgin olive oil, egg, and flax seed meal in a bowl.
7. -Mix while pouring in the cranberries, sweetened shredded coconut, and quick cooking outs.
8. Once the mixture looks more even, gradually add the flour while continually stirring.
9. -Place large rounded tablespoonfuls of batter onto baking parchment paper or greased baking pan (batter should be gooey, sticky, thick) 1 inch apart.
10. -Bake for approximately 12 minutes or until lightly brown.

sugar, brown sugar, cinnamon, vanilla, milk, extra virgin olive oil, egg, flax seed, water, oats, whole wheat flour, cranberries, coconut

Taken from www.food.com/recipe/haedas-oatmeal-craisin-breakfast-cookies-367639 (may not work)