adapted from Sugar Plum
makes about 18 cookies
1 1/2 cups rolled oats
1 cup whole wheat pastry flour
3/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tbsp golden flax seeds
3 tbsp softened butter
1/3 cup creamy peanut butter
1/4 cup lightly packed brown sugar
2 tbsp honey
1 large egg
1 tsp vanilla extract
1/2 cup coarsely chopped roasted peanuts
1/2 cup dried cranberry
3/4 cup dark chocolate chips
Preheat oven to 350 degrees. Scatter oats on a large parchment lined sheet pan and spray oats lightly with spray oil. Bake for 10-12 minutes or until light golden brown.
In a medium sized bowl, whisk together the flour, baking soda, salt, cinnamon and flax seeds. In a large bowl, whisk together the butter, peanut butter, brown sugar, honey, egg and vanilla. Add the flour mixture to the egg mixture and stir just until combined. Fold in the peanuts, cranberries and chocolate chips. Using a small scoop, form dough into balls. Place onto a parchment lined sheet pan about an inch apart. Flatten each ball slightly with your palm. Bake at 350 for 10-12 minutes until golden brown.
