1. In a large bowl, beat together the butter, sugar, vanilla extract, cinnamon, baking soda, salt, eggs, and water until fluffy.

  2. Mix in the flour, oats, flax, and dried fruit and nuts.

  3. Refrigerate the dough for about 1 hour, for the flax and oats to soften.

  4. Preheat the oven to 350°F.

  5. Scoop the dough by the rounded tablespoonful onto greased or parchment-lined baking sheets.

  6. Press the dough into 2" disks about ½" thick.

  7. Bake the cookies for 10 to 12 minutes, until golden brown.

  8. Remove from the oven, and cool on the baking sheets for 15 minutes or so, to allow cookies to firm up. Transfer to a cooling rack to finish cooling.

Tips from our Bakers

  • Depending on your level of gluten sensitivity, make sure your oats, as well as all the rest of your ingredients, are certified gluten-free.

  • Be alert: some of your baking ingredients may be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our safe-packaging practices.