In a small bowl, mix together the ground flax seed with the water and set aside for at least 5 minutes to gel.
Cream softened butter with granulated and brown sugars in a large bowl.
Stir in the flax seed and water mixture. Then add in the molasses (or Steen's syrup) and vanilla to the mix. Set aside.
In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
Mix the dry ingredients into the wet ingredients.
Fold in the oatmeal, raisins, and the walnuts.
Chill in the fridge for at least 30 minutes to make the sticky dough easier to handle.
Preheat oven to 350 degrees F.
Line a large baking sheet with parchment paper. Scoop dough into approximately 2-inch balls and place them on the baking pan about 2 inches apart.
Bake approximately 16 minutes until slightly golden brown on the edges. For a soft, chewy cookie take them out after about 14 minutes. For a crispier cookie, bake about 18 minutes but watch so they don't burn.
Let cookies cool on the baking pan for 5 minutes.
