Combine all your dry ingredients (Oats, Oat Flour, Flaxseed, Salt) in a mixing bowl and set aside.
Using a hand or stand mixer cream the peanut butter with the wet ingredients. Then gradually beat in the the dry ingredients. Last but not least, fold in the dried cranberries or raisins.
Using an ice cream scoop separate into equal portions and roll to round oat balls. Place the oat balls on to a parchment paper-lined baking tray. Give adequate space between each oat cookie dough ball as they will open up into disk shapes. Bake for 15 minutes at 180C or 320F and set on a cooling rack to cool.