Ingredients
- 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
Directions
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.
Steps
1 Done | Cream together butter and sugars. |
2 Done | Add eggs and mix well. |
3 Done | Mix in salt, cinnamon, vanilla, baking soda (dissolved in warm water), cranberries, and almonds. |
4 Done | Add oats and mix well |
5 Done | Add flour and mix well. |
6 Done | Drop by teaspoonful onto a greased baking sheet, at least 2 inches apart. |
7 Done | Bake at 350 degrees Fahrenheit for 8-10 minutes or until edges are golden brown. |
