Cranberry Almond Cookies
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 90.6
- Total Fat: 4.1 g
- Cholesterol: 11.8 mg
- Sodium: 117.5 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 0.7 g
- Protein: 1.4 g
View full nutritional breakdown of Cranberry Almond Cookies calories by ingredient
Introduction
Recipe altered from http://www.goodthingscatered.blogspot.com Recipe altered from http://www.goodthingscatered.blogspot.comNumber of Servings: 18
Ingredients
* *Margarine, soft, .33 cup (remove)
* Brown Sugar, .33 cup, packed (remove)
* Oatmeal, uncooked, Quaker Old Fashioned Rolled Oats, .5 cup dry, 60 gram(s) (remove)
* Baking Soda, .5 tsp (remove)
* *Flour, white, .75 cup (remove)
* Cinnamon, ground, .5 tsp (remove)
* Salt, .25 tsp (remove)
* Vanilla Extract, .5 tsp (remove)
* Egg, fresh, 1 large (remove)
* Ocean Spray, Craisins Original Sweetened Dried Cranberries 1/3 cup (30g), 1 serving (remove)
* Blue Diamond Whole Natural Almonds (28 almonds), .25 serving (remove)
Directions
-Preheat oven to 375 degrees and line two baking sheets with parchment.
-In bowl of stand mixer, combine butter and brown sugar and beat on medium high until light and fluffy in texture and color, about 3 minutes, while you gather other ingredients.
-In large bowl, combine oatmeal, flour, baking soda, cinnamon, and salt, stirring to combine.
-To butter and sugar add eggs, one at a time, beating to combine well after each addition, then add vanilla.
-Stop mixer, scrape down the sides of the bowl and turn back on lowest setting.
-Add oatmeal mixture, then cranberries and chopped almonds, beating just until barely combined.
-Remove bowl from stand mixer and bring over to baking sheets.
-Best way to do this is with your fingers (albeit messy) - pick up loose balls of dough about a tablespoon each. Place on cookie sheet. Or you can use the drop cookie method.
-Place in preheated oven and bake for exactly 10 minutes.
-Remove from oven, cookies will be slightly golden around edges and middles look a bit underdone.
-Let cool 5 minutes on cookies sheets and then place on wire racks to cool completely before serving
***Using about a tablespoon of dough per cookie should yield 18 cookies.
Number of Servings: 18
Recipe submitted by SparkPeople user MUDPUDDLE7.
-In bowl of stand mixer, combine butter and brown sugar and beat on medium high until light and fluffy in texture and color, about 3 minutes, while you gather other ingredients.
-In large bowl, combine oatmeal, flour, baking soda, cinnamon, and salt, stirring to combine.
-To butter and sugar add eggs, one at a time, beating to combine well after each addition, then add vanilla.
-Stop mixer, scrape down the sides of the bowl and turn back on lowest setting.
-Add oatmeal mixture, then cranberries and chopped almonds, beating just until barely combined.
-Remove bowl from stand mixer and bring over to baking sheets.
-Best way to do this is with your fingers (albeit messy) - pick up loose balls of dough about a tablespoon each. Place on cookie sheet. Or you can use the drop cookie method.
-Place in preheated oven and bake for exactly 10 minutes.
-Remove from oven, cookies will be slightly golden around edges and middles look a bit underdone.
-Let cool 5 minutes on cookies sheets and then place on wire racks to cool completely before serving
***Using about a tablespoon of dough per cookie should yield 18 cookies.
Number of Servings: 18
Recipe submitted by SparkPeople user MUDPUDDLE7.