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Preheat oven to 350°F. In a small bowl, combine oats, flour, flax, baking powder, baking soda, and cinnamon. In a medium bowl, whisk together sugar, applesauce, butter, egg, and vanilla until smooth. Stir in oat and flour mixture and mix well. Fold in dried cranberries and pecans. Using 2 tablespoons of dough, spoon portions of dough onto parchment-paper-lined baking sheets. Bake for 8 minutes. Allow to cool for 10 minutes before removing from sheets.
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Large disher — bakery-size cookies, jumbo muffins, falafel
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Large disher — bakery-size cookies, jumbo muffins, falafel