As you may know my Sunday tradition is to bake cookies. I guess you get that considering how many cookie recipes I share with you. Well this week I changed up my cookie. I made it a little healthier, I added whole wheat flour, skipped the chocolate and add a little bit of Fall into it, by adding cranberries. Today I am sharing with you my Oatmeal Cranberry Almond Cookies.
I have to admit these are one of my new favorite cookies. They are chewy, crunchy and have a great almond crunch. Plus they are chock full of juicy cranberries. I added organic oatmeal for additional fiber, plus the almonds, oh boy the almonds are great in this cookie. They are not overwhelming, but have a great little crunch and flavor. You can taste them in every bite. One of the best parts is the smell. They smell so good when your baking them. It did remind me of Fall. We don’t really get too much Fall here in Northern California. So I get my fill in by cookie Fall flavors. I didn’t add cinnamon in the cookie, but you could add one teaspoon if you like. I skipped it because I didn’t want to miss out on the almond flavor.
To make the cookies I used Bob Mills Organic Oatmeal. I wanted to give the cookie an Oatmeal Raisin type feel. For the Cranberries I used reduced sugar Craisins from Ocean Spray. I picked them up at Target. For the almonds I used whole, roasted almonds that I also bought at Target. I chopped them up into tiny little pieces in my mini food processor. You can also roast your own almonds, if desired. If you’re not an almond fan, you could use another nut like walnuts, but I LOVE almonds.
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1 cup oats (not quick cooking)
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 cup butter (2 sticks), softened
- 1 cup light brown sugar, not packed
- 1 cup granulated sugar
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 2 eggs
- 1½ cups cranberries (I used reduced sugar)
- 2 cups whole almonds, chopped small
- Preheat oven to 375 F.
- Line baking sheets with parchment paper; set aside.
- In a medium bowl, add flour, oats, baking soda, baking powder and salt; stir well; set aside.
- In a large mixing bowl, add butter, granulated sugar, and brown sugar; beat until light and fluffy. Add the vanilla extract, almond extract and eggs; beat until well blended.
- Gradually add in the flour mixture and mix until just combined. Do not over mix. Fold in the cranberries and almonds.
- Scoop about 2 tablespoons of cookie dough on to prepared pans about 2 inches apart. I baked 9 cookies per sheet.
- Bake for 8 - 9 minutes or until the bottom of cookie is lightly brown. Let cookies cool on baking sheet for two minutes and place onto cooling rack.
- Store cookies in an airtight container for up to 5 days or store in the freezer for up to 3 months.
I think these cookies would make for a great holiday gift. I know, I thinking holidays already. But I can’t believe we are into November already. I have not even thought of Christmas, heck I haven’t even thought of Thanksgiving. I guess I need to get my butt moving on this. I hate getting ready for these holidays at the last-minute.
I hope you have a great week!