| 1. |
In bowl, beat together butter and brown and granulated sugars until light; beat in egg and vanilla. |
| 2. |
In separate bowl, whisk together flour, oats, flaxseeds and baking soda; stir into butter mixture until soft dough forms. |
| 3. |
Drop by level tablespoonfuls (15 ml), 2" (5 cm) apart, on ungreased rimless baking sheets. |
| 4. |
Bake in top and bottom thirds of 350 °F (175 °C) oven, rotating and switching pans halfway through, until golden, 12 minutes. Let cool on pan on rack for 2 minutes. |
| 5. |
Transfer cookies to rack; let cool. (Make-ahead: Layer between waxed paper and freeze in airtight container for up to 1 month.) |
| 6. |
Note: based on recipe from The Canadian Living Test Kitchen. |
