Ingredients:
1 lb salted butter, softened
3/4 cup brown sugar, lightly packed
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1 1/2 cups rolled oats
1 cup quick-cooking oats
2 cups fine whole wheat flour
1 cup fresh ground flax seeds
1 teaspoon baking soda
1 1/4 cups sultana raisins
Directions:
Preheat oven to 375 F.
In a large bowl, cream together butter, brown sugar, vanilla and cinnamon until smooth.
Add the two kinds of oats, one at a time mixing well after each addition.
Add whole wheat flour, ground flax, baking soda and raisins and mix well to incorporate into the stiff dough.
Take the dough out of the bowl and place on a cutting board or a flat surface.
Roll the dough out with your hands into a 1 1/2 inch diameter cylinder.
With a serrated edged knife, cut the roll into 1/2 inch thick discs.
Place the discs on a baking sheet lined with parchment paper.
In a preheated 375F oven bake for 12 minutes or until golden brown.
Cool cookies on the baking sheet for 30 minutes.
Remove to a wire rack and let cool completely.
Servings: 60
Time preparation: 20 min.
Time total: 32 min.