Yield: 12 large cookies
- ½ cup margarine, softened
- ½ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 ¼ all-purpose flour
- ¼ tsp salt
- ¼ cup DDP ground flax seeds
- 2 tbsp DDP whole flax seeds
- ½ cup DDPK Thompson raisins, chopped
- ½ cup DDPK dried cranberries, chopped
Preheat the oven to 375F. Line cookie sheets with parchment paper.
Combine Part B in a medium bowl, blend well and set aside.
In a separate mixing bowl, combine Part A ingredients. Start with margarine and gradually add sugar; mix until creamy. Add egg and vanilla and blend until combined.
Mix in Part B mixture into Part A mixture, blend well. Add in chopped raisins and cranberries to the butter mixture to form cookie dough.
Spoon tablespoon of a batter on prepared cookie sheets spacing 2” apart. Bake for 12 -15 minutes or until just golden. Transfer to racks to cool.