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Ingredients
| granulated sugar: 1 Tbl |
| light brown sugar (packed): 2 Tbl |
| ground cinnamon: 1/2 tsp |
| vanilla extract: 1/2 tsp |
| 2% milk: 1/2 cup |
| olive oil: 2 Tbl |
| eggs: 1 (large) |
| flax seed meal: 9 Tbl |
| water: 1/3 cup (hot) |
| quick oats: 1 1/4 cups |
| whole wheat flour: 1 cup |
| dried sweetened cranberries: 3/4 cup |
| sweetened flaked coconut meat: 1/2 cup |
Haeda's Oatmeal Craisin Breakfast Cookies
Credit: Food.com
User rating:
-
Prep Time
7 min -
Cook Time
12 min -
Servings
16 serving(s)
Tags
- -Preheat oven to 350 degrees fahrenheit (or 375 for crispy outer edges on cookies).
- -Pour the hot or very warm water and oat meal into a cup or small bowl. Set aside. You do not have to mix it-- some of the oat meal will not be softened by the water. This step will give a smoother texture to the cookies.
- -Whisk brown and white sugars, cinnamon, vanilla, milk, grape seed oil or extra virgin olive oil, egg, and flax seed meal in a bowl.
- -Mix while pouring in the cranberries, sweetened shredded coconut, and quick cooking outs. Once the mixture looks more even, gradually add the flour while continually stirring.
- -Place large rounded tablespoonfuls of batter onto baking parchment paper or greased baking pan (batter should be gooey, sticky, thick) 1 inch apart.
- -Bake for approximately 12 minutes or until lightly brown.