Get ready to embark on a culinary journey that will transform your cookie game forever! These aren't just ordinary cookies - they're a perfect symphony of chewy oats, tangy cranberries, and crunchy toasted almonds that will make your taste buds dance with joy. Imagine biting into a cookie that's crisp on the edges, soft in the center, and packed with layers of irresistible flavors that'll have everyone begging for your secret recipe. Whether you're a baking novice or a seasoned pro, these cookies are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup dried cranberries
- 1/2 cup toasted almonds, chopped
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light, fluffy, and pale in color.
- Add eggs one at a time to the butter-sugar mixture, mixing thoroughly after each addition. Pour in the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, which can result in tough cookies.
- Fold in the rolled oats, dried cranberries, and chopped toasted almonds using a spatula, distributing ingredients evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing cookies about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers appear slightly soft but set.
- Remove from oven and let cookies rest on the baking sheet for 5 minutes to firm up, then transfer to a wire cooling rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Ensure your butter is truly softened but not melted - this is crucial for the perfect cookie texture.
- Don't skip toasting the almonds! This extra step intensifies their nutty flavor and adds incredible depth.
- Use a cookie scoop for uniform size and even baking.
- Let cookies rest on the baking sheet for 5 minutes after removing from the oven - this helps them set perfectly.
- For maximum freshness, store in an airtight container and enjoy within 5 days.
- Pro hack: Freeze some dough balls for impromptu cookie cravings!
- Room temperature ingredients blend more smoothly and create a more consistent dough.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 30mg
