This is a variation of a recipe for chocolate chip oatmeal cookies (courtesy of The Mixer Bible) that came about because I had no chocolate chips.
Ingredients:
- 2 cups unbleached, all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 cup unsalted butter, softened (or 1 stick of butter flavored Crisco)
- 1 cup firmly packed light brown sugar (or 1/2 cup firmly packed brown sugar Splenda)
- ½ cup granulated sugar or Splenda
- 2 eggs
- 1 tsp vanilla
- 1 ½ cups oats
- 1 cup slivered almonds
- 1/2 cup dried cranberries
- In a medium bowl whisk together flour, baking soda, salt, cinnamon and nutmeg
- Place butter in mixer bowl. Set to speed 4 and beat until creamy. Increase to speed 6 and beat in brown sugar and granulated sugar until light and fluffy. Beat in eggs 1 at a time, then vanilla. Reduce speed to stir and mix in flour mixture in 3 additions. Mix in almonds, cranberries and oats until evenly incorporated.
- Drop by rounded tablespoonfuls onto the baking sheet. Bake for 10-12 minutes in preheated oven (350 degrees). Cool 5 minutes on sheets, then transfer to wire racks to cool completely.
Cook’s Note: If you go lower cal and use Brown Sugar Splenda, your dough will be a bit more moist, so you’ll need to bake for 12-14 minutes. Also, you’ll want to do a criss cross flatten with the tines of a fork (like peanut butter cookies), as they don’t tend to melt and flatten as they cook.
One thought on “Cran-Almond Oatmeal Cookies”
I just made up a batch of these using whole wheat flour instead of all purpose unbleached flour. The taste came out fine, but the whole wheat flour soaked up more of the liquid. You might want to add a couple of tablespoons of milk to keep the dough moist and make it hold together.