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. Add the oats and mix. 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. 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. 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.
Bake for 9-10 minutes. Cool on the cooking tray. Enjoy!Alya 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 🙂 .