- 1 cup Butter
- 1 cup Brown Sugar
- 1/2 cup White Sugar
- 2 Large eggs
- 1 teaspoon Salt
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla
- 1 teaspoon Baking soda
- 1 teaspoon Warm water
- 1 cup Dried cranberries (craisins)
- 1 cup Sliced Almonds
- 2 cups Rolled Oats
- 2 cups Flour
These cranberry almond oatmeal cookies are an adaptation of a favorite chocolate chip cookie recipe from my childhood. It’s pretty much the best.
Once upon a time, I ran out of chocolate chips, and after a few substitutions, these were the delicious result. If you happen to be out of cranberries and almonds, feel free to substitute a bag of chocolate chips.
This recipe makes approximately 3 dozen cookies. Both the dough and the baked cookies are freezer-friendly.
Cream together butter and sugars.
Add eggs and mix well.
Mix in salt, cinnamon, vanilla, baking soda (dissolved in warm water), cranberries, and almonds.
Add oats and mix well
Add flour and mix well.
Drop by teaspoonful onto a greased baking sheet, at least 2 inches apart.
Bake at 350 degrees Fahrenheit for 8-10 minutes or until edges are golden brown.