Oatmeal Cranberry Almond Cookies
These Oatmeal Cranberry Almond Cookies are the perfect combination of hearty, sweet, and nutty, making them your next go-to treat for any occasion! Crafted with wholesome old-fashioned rolled oats, chewy dried cranberries, and crunchy sliced almonds, these cookies balance texture and flavor beautifully. A hint of cinnamon adds a warm spice, while brown sugar ensures a soft and tender bite. Ready in just under 30 minutes, these golden delights are easy to prepare and perfect for satisfying your sweet tooth or gifting to loved ones. Serve them with a glass of milk or a cup of coffee for the ultimate snack. Perfect for holiday baking or an everyday indulgence, these cookies are as versatile as they are irresistible!
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 150 grams light brown sugar
- 50 grams granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 130 grams all-purpose flour
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoons salt
- 150 grams old-fashioned rolled oats
- 100 grams dried cranberries
- 75 grams sliced almonds
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter, light brown sugar, and granulated sugar together using a hand or stand mixer until creamy and smooth, about 2-3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture and mix until fully incorporated.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing on a low speed until just combined. Avoid overmixing.
Stir in the rolled oats, dried cranberries, and sliced almonds using a spatula or wooden spoon until evenly distributed.
Scoop tablespoon-sized portions of dough and roll into balls. Place them onto the prepared baking sheets, spacing them about 2 inches apart.
Lightly flatten the tops of each dough ball with the back of a spoon or your fingertips.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will still look slightly soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
Nutrition Facts
Calories |
3504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.7 g | 198% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 1423 mg | 62% | |
| Total Carbohydrate | 501.1 g | 182% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 279.2 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 496 mg | 38% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1627 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
