Step 1
Preheat the oven to 180C fan-forced (200C conventional) and line two baking trays with baking paper.
Step 2
In a bowl, combine the oats, flour, cinnamon, baking powder, bicarb soda and salt.
Step 3
In a separate bowl, beat the butter and brown sugar until light and fluffy. Add the egg and vanilla extract, and mix until smooth.
Step 4
Gradually add the dry ingredients to the butter mixture, stirring until just combined. Fold in the chopped walnuts, LSA mix and dried cranberries.
Step 5
Using an ice-cream scoop, scoop tablespoons of dough into balls and place them on the prepared baking trays, leaving space between each.
Step 6
Bake for 10-12 minutes or until the cookies are golden around the edges. Let them cool on the tray for a few minutes before transferring to a wire rack.
