1 3/4 cups (430 ml) quick-cooking oats

1 cup (250 ml) Nutri Flour Blend

1/4 teaspoon (1 ml) salt

3/4 cup (180 ml) unsalted butter, softened

3/4 cup (180 ml) brown sugar

1 teaspoon (5 ml) vanilla extract

1 egg

With the rack in the middle position, preheat the oven to 180°C (350°F). Line two cookie sheets with parchment paper.

In a bowl, combine the oats, flour and salt. Set aside.

In another bowl, cream the butter, brown sugar and vanilla with an electric mixer. Add the egg and beat until smooth. Using a wooden spoon, stir in the dry ingredients.

Using a spoon, drop 60 ml (1/4 cup) dough per cookie on a cookie sheet, leaving 5 cm (2 inches) between cookies. Flatten each cookie slightly with your fingertips.

Bake until the edges of each cookie are golden brown, about 15 minutes. Let cool partially before transferring to a cooling rack. Repeat with the remaining dough.

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