2 c. rolled oats
1 1/2 c. all-purpose flour
1/2 c. whole wheat flour
4 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. cream of tartar
1/2 c. butter, softened
1/2 c. butter-flavor shortening (I substituted 1 1/2 c. flaxseed meal for the shortening)
1 1/2 c. granulated sugar
2 eggs
1 tsp. vanilla
1/3 c. sugar
1. Preheat oven to 400 degrees F. Line cookie sheets with parchment paper or foil; set aside. In food processor or blender, spin oats until finely ground. In bowl combine ground oats, flours, cinnamon, baking soda, cream of tartar, and 1/4 tsp. salt; set aside.
2. In mixing bowl, beat butter and shortening (or ground flax seed) with electric mixer on medium to high speed for 30 seconds. Add 1 1/2 c. sugar; beat until combined. Beat in eggs and vanilla. Beat or stir in flour mixture. Using a heaping teaspoon for each, roll dough into balls; roll in 1/3 c. sugar. Place on prepared cookie sheets about 2 inches apart. Flatten to a little less than 1/2 inch thick; shape into hearts if desired. Bake for 8-10 minutes or until set and lightly browned. Cool 1 minute on cookie sheet. Cool completely on wire racks. Makes about 60 cookies.
