The base of these cookies had to be soft and chewy oatmeal to maintain the facade of health in these cookies. (GORP is good for you right? Fruit, protein? I don’t think I have ever burned more calories than I consumed during a hike due to my belief that one bag of M&Ms plus one can of raisins plus one jar of peanuts equals one serving of GORP). But whether they’re good for you or not they’re yummy and comforting and eating them is greatly preferable to being outside in the sleet/rain/ice not eating them.
Cranberry-Almond-Chocolate Cookies
- 1/2 c butter, very soft
- 3/4 c brown sugar
- 1/4 c white sugar
- 1 whole egg, plus 1 egg yolk
- 1/2 tsp vanilla
- 1 c flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 1/2 c oats
- 2/3 c slivered almonds, chopped
- 3/4 c dried cranberries
- 3/4 c chocolate chips
- Preheat oven to 375°F
- Cream butter and sugar together. I like to melt my butter and then let it come back to room temperature because it creams so much better. Add egg and egg yolk and whisk until batter is smooth.
- Sift flour, baking soda, salt, and cinnamon together. Add oats. Stir to incorporate.
- Combine wet and dry ingredients and mix just until batter is even.
- Toast almonds in a dry pan over medium heat until golden brown and fragrant.
- Add almonds, cranberries, and chocolate to batter. Refrigerate batter for 30 minutes.
- Drop the cold batter by spoonfuls onto a baking tray. Bake about 8-10 minutes. Cookies will be golden brown on top but still soft in the center.
Dining and Cooking