Cranberry Almond Oatmeal Cookies
Deliciously chewy oatmeal cookies with a twist of tangy cranberries and crunchy almonds, perfect for a quick snack or dessert.
Prep time: 15 minutesCook time: 12 minutesServes: 24
Ingredients
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 cups rolled oats
1 cup dried cranberries
1/2 cup chopped almonds
Instructions
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in eggs one at a time, then stir in vanilla extract.
4. In another bowl, whisk together flour, baking soda, salt, and cinnamon.
5. Gradually blend dry ingredients into the creamed mixture.
6. Stir in oats, cranberries, and almonds.
7. Drop dough by rounded tablespoons onto prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes or until edges are golden brown.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
Storage
Store cookies in an airtight container at room temperature for up to 1 week.
Reheating
To reheat, place cookies in a preheated oven at 300°F for 5 minutes or microwave on high for 10 seconds.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
