Have you ever tasted something and you are suddenly transported back to your childhood? That’s exactly what happens whenever I have an oatmeal cookie. I am flooded with sweet childhood memories! My mom always baked oatmeal cookies for me and I loved coming home from school to warm homemade oatmeal cookies that she baked with lots of love! Now you can bake up some love and sweet memories with Cranberry Almond Oatmeal Cookies!
Cranberry Almond Oatmeal Cookies
2016-01-12 08:54:38
Yields 28
Nutrition Facts
Serving Size
28g
Yields
28
Amount Per Serving
Calories 114
Calories from Fat 41
% Daily Value *
Total Fat 5g
7%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 15mg
5%
Sodium 69mg
3%
Total Carbohydrates 17g
6%
Dietary Fiber 1g
4%
Sugars 10g
Protein 2g
Vitamin A
2%
Vitamin C
0%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 1/2 cups rolled oats
- 1 cup flour
- 1 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 3/4 cup dried cranberries or raisins
- 1/3 cup sliced almonds
- 1 Tbs. minced crystallized ginger
Instructions
- Preheat oven to 375F.
- Combine oats, flour, cinnamon, baking soda and salt in a bowl.
- Beat butter, granulated sugar and brown sugar with mixer on medium-high speed until fluffy and creamy, scraping bowl occasionally.
- Add egg and vanilla and beat until blended.
- Gradually add oat mixture and beat until a cookie dough has formed.
- Stir in cranberries, almonds and crystallized ginger.
- Shape into 28 equal sized balls or drop by rounded tablespoonfuls, 2-inches apart, onto baking sheet.
- Bake 12 minutes or until edges are golden.
- Cool 2 minutes. Transfer to wire rack and cool completely...or if you can't wait, eat warm!
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