Get ready to transform your kitchen into a cozy haven with these Cranberry Almond Oatmeal Cookies. They're perfect for adding a touch of warmth and seasonal flair to any occasion. The combination of tart cranberries and crunchy almonds makes these cookies a delicious treat you won't want to miss.
Butter: Adds richness and helps to create a soft, chewy texture. Make sure it's softened for easy creaming.
Granulated sugar: Provides sweetness and helps the cookies to spread just right.
Brown sugar: Adds a deeper flavor and a bit of moisture, contributing to that soft texture.
Eggs: Bind everything together, giving structure to your cookies.
Vanilla extract: Enhances all the other flavors with a warm, sweet aroma.
All-purpose flour: The structural base for your cookies.
Baking soda: Helps the cookies rise slightly and become tender.
Salt: Balances sweetness and enhances flavors.
Cinnamon: Adds a cozy, warm spice that pairs perfectly with the cranberries and almonds.
Rolled oats: Provide a hearty texture and a bit of nutty flavor.
Dried cranberries: Offer a tart, chewy contrast to the sweetness of the dough.
Chopped almonds: Bring in a crunchy element and a subtle nutty taste.
These cookies are perfect on their own but can be made even more special with a cup of hot mulled cider or a glass of cold milk. They're also a lovely addition to a dessert platter for a festive gathering.
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and make cleanup a breeze. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes with an electric mixer on medium speed.
Next, beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract until everything is well combined.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add these dry ingredients to the creamed mixture, mixing just until you don't see any more flour. You don't want to overmix here.
Once your dough is ready, stir in the oats, dried cranberries, and chopped almonds by hand. This ensures that everything is evenly distributed without overworking the dough.
Using a tablespoon, drop rounded mounds of dough onto your prepared baking sheets, keeping them about 2 inches apart. This spacing allows room for them to spread while baking.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers might look a little underdone, but they'll continue to cook as they cool. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
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