These cranberry-oatmeal cookies are very simple to make, extremely tasty, and have a very rich almond bite. We already made them twice during the past week, so I definitely have to save it here for the future purposes. The following recipe was originally based on this one, but I had to adapt it to my taste, and after some alterations were applied, I reached the perfect combination of flavor and texture. I believe, the cookies became healthier as well.


  • 1-1/2 cups flour
  • 1 tsp. baking soda
  • 1/2 tsp. table salt
  • 1/2 tsp. ground cinnamon
  • 2-1/2 cups old-fashioned oats
  • 1 stick of butter, slightly softened
  • 1 cup packed dark brown sugar
  • 2 large eggs
  • 1 Tbs. honey
  • 1-1/3 cups dried cranberries
  • 1 cup sliced almonds

Mix flour, baking soda. salt and cinnamon together. Add the oats and mix.  IMG_9065 Add the oats and mix.  IMG_9066 Use an electric mixer to beat the butter with the sugar in another bowl. Add the eggs – one at a time. Add the honey and beat until blended. IMG_9069 Add the dry mixture in two additions; beat everything with the mixer. Mix in the dried cranberries with a spoon or silicon spatula, add the almonds and mix until incorporated. IMG_9070 Preheat the oven to 350 F. Line the cookie sheets with parchment paper. This time, I realized I ran out of it the moment we started mixing the batter. So foil it was.

Roll a spoon size of batter into a ball, place each on the cookie tray 2 inches apart. Press each cookie with a fork. We used cookie stamps just for a faster result.

IMG_9071Bake for 9-10 minutes. Cool on the cooking tray. Enjoy!IMG_9072Alya was a big part of making these cookies – she was gladly adding the measured ingredients to the bowls and mixing all of them with spatula. And, of course, she was really excited to taste the result 🙂 .

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