Reindeer's Oat Cookies

 
Maybe Santa is already too full to eat more cookies, but who remembered the reindeer pack?  I bet they will be tired and very very hungry. And... with that little story I convinced the boys to get interested on mixing the ingredients and being happy about eating flax seed and some fruits and nuts they don't usually care for.
    These cookies are good not just for reindeer,  and the left overs are a great way of starting off Christmas day with a bit of something slightly healthier than sugar cookies. It's the perfect pairing for hot chocolate or a cup of nice coffee.
    The recipe is easy and you can bake them on the night before Christmas to have that wonderful smell   to attract the good cheers of the Season. Happy preparations for Santa's landing!

Reindeer Oatmeal Cookies

1/2 cup canola oil
1 cup sugar (brown or turbinado)
2 eggs
2 tablespoons flax seed meal
1 teaspoon vanilla
1 cup all purpose non-bleached flour ( I used organic White whole wheat)
1 teaspoon baking soda
1 teaspoon ground cinammon
1/2 teaspoon allspice
1/2 teaspoon ginger
1/2 cup white or dark chocolate chips or almonds (optional)
1/2 cup raisins
3 cups quick oats (uncooked)
1 - 2 tablespoons water, if needed to moist the dough

Preheat oven to 350 F. Mix oil and sugar with a whisk in a large bowl for about 2 minutes or up to when creamy. Add eggs, whisk more, then bring flax seed meal and then vanilla. In another bowl mix flour, baking soda, spices, raisins and chocolate chips or almond slices. Mix well up to when dough is forming small clutters. If too dry, sprinkle water up to when mix is gooey enough. With the help of an ice cream scooper or spoon, drop 1 tablespoon of dough on a baking sheet covered with parchment paper. Bake for about 12 minutes or up to when cookies are golden in the bottom. Cool them in a wired rack. And make sure to leave some for Santa's transportation guys !