½ cup butter, softened (125 mL)
½ cup packed brown sugar (125 mL)
1/3 cup granulated sugar (75 mL)
½ tsp vanilla (2 mL)
1 cup all-purpose flour (250 mL)
¾ cup quick-cooking rolled oats (175 mL)
2/3 cup flaxseeds (150 mL)
1 tsp baking soda (5 mL)
1 Line 2 rimless baking sheets with parchment paper or grease; set aside.
2 In bowl, beat together butter and brown and granulated sugars until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, oats, flaxseeds and baking soda; stir into butter mixture to make soft dough.
3 Drop by level tablespoonfuls (15 mL), 2 inches (5 cm) apart, on prepared baking sheets. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until golden, about 12 minutes. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool. ( Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 1 month.)
Makes about 40 cookies.
PER COOKIE: about 69 cal, 1 g pro, 3 g total fat (2 g sat. fat), 9 g carb, 1 g fibre, 11 mg chol, 57 mg sodium. % RDI: 1% calcium, 4% iron, 2% vit A, 5% folate.
Visit canadianliving.com for more great recipes.
Excerpted from The Complete Canadian Living Baking Book by Elizabeth Baird & The Canadian Living Test Kitchen. Copyright © 2008. Excerpted by permission of Transcontinental Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
For book information and to purchase, click here: randomhouse.ca