These cookies are one of the standards of our Christmas baking celebrations. They are crispy on the outside and soft on the inside. The crunchy pecans and tart-sweetness of the cranberries really make a complex and well rounded flavor and texture. They are really, really delicious!
2 ½ Tablespoons golden flax meal
6 Tablespoons water
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1-2 pinches cinnamon
1 pinch nutmeg
1 cup (2 sticks) Earth Balance margarine, room temp
1-3 teaspoons vanilla
1 cup granulated white sugar
1 cup packed brown sugar
2 cups oats
1 cup dried cranberries
1 cup chopped pecans
Preheat your oven to 400F (204C). Mix the flax and water in a small bowl and let it gel up.
Combine the flour, baking soda, baking powder, salt and spices in a medium mixing bowl.
Beat the Earth Balance in a separate medium mixing bowl until softened (but not liquidy). Beat in the flax meal mixture until well combined followed by the vanilla then the sugar. Mix in the flour with a rubber spatula then mix on low for 5 seconds. The batter will be thick.
Stir in the oats, cranberries and pecans. Drop by the rounded Tablespoon onto a parchment paper-lined cookie sheet, roll into balls and place 2 inches apart. (Try to keep the dough cool in between baking sessions. I keep mine in the fridge) Bake for 11 minutes or until golden brown. Cool the cookies on their sheets for 1 to 2 minutes then transfer to cookie racks and cool completely (or eat while hot!)