I love oatmeal cookies and have been experimenting with different additives and recipes…until my experiments yielded this delicious, semi-healthy cookie. Perfect for a winter’s day! (NOTE: If you’re trying to cut back on sugar, reduce sugar amounts and use unsweetened cranberries)
Makes about 2 dozen
1 ¾ cups quick-cooking oats (you can even throw some quick-cooking steel-cut oats in)
¾ cup unbleached, all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon baking soda
1 ½ sticks unsalted butter (room temperature)
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
½ cup dried cranberries (sweetened or unsweetened, as you like them)
¼ cup sliced almonds
Preheat oven to 350 degrees F
Put parchment paper on cookie sheet or lightly grease.
Toss oats, flour, cinnamon and baking soda in a small bowl.
In a separate, larger bowl, cream butter and both sugars until light and smooth. Beat in egg and then vanilla. Slowly beat in oat mixture. Lastly, by hand, mix in cranberries and almonds.
Drop rounded balls, 2” apart, on cookie sheet.
Bake 10 minutes or until golden brown on edges.
Cool 2 minutes and then transfer to wire cooling racks.
Eat immediately or store in a tin. You can also freeze the cookies in a plastic bag to eat a couple at a time.