When we went looking for a back-to-school lunch box treat, Linda Braun, executive director of the Saskatchewan Flax Development Commission, obliged us with this recipe. Originally a winning entry from chef B. Gerwing in a cooking contest held by the Association of Saskatchewan Home Economists, these cookies have become the signature cookie of the commission.

Ingredients
½ cup butter, softened (125 mL)
½ cup packed brown sugar (125 mL)
1/3 cup granulated sugar (75 mL)
1 egg
½ tsp vanilla (2 mL)
1 cup all-purpose flour (250 mL)
¾ cup quick-cooking rolled oats (175 mL)
2/3 cup flaxseeds (150 mL)
1 tsp baking soda (5 mL)

Preparation
1 Line 2 rimless baking sheets with parchment paper or grease; set aside.

2 In bowl, beat together butter and brown and granulated sugars until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, oats, flaxseeds and baking soda; stir into butter mixture to make soft dough.

3 Drop by level tablespoonfuls (15 mL), 2 inches (5 cm) apart, on prepared baking sheets. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until golden, about 12 minutes. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool. ( Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 1 month.)

Makes about 40 cookies.

PER COOKIE: about 69 cal, 1 g pro, 3 g total fat (2 g sat. fat), 9 g carb, 1 g fibre, 11 mg chol, 57 mg sodium. % RDI: 1% calcium, 4% iron, 2% vit A, 5% folate.

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Excerpted from The Complete Canadian Living Baking Book by Elizabeth Baird & The Canadian Living Test Kitchen. Copyright © 2008. Excerpted by permission of Transcontinental Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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