Not only have I been on a scone kick lately but I've also been doing a lot of baking with cranberries. I found the recipe for these cookies here. I followed the recipe exactly but I think next time I make them I will do some experimenting with whole wheat flour and maybe some other ingredients. If you're looking for a low fat cookie then these are not for you. There is a lot of butter but let me tell you, they are so good!
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup soft unsalted butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
3 cups oatmeal
1 cup dried cranberries
1 cup roughly chopped almonds
1. In a bowl mix together flour, baking soda and salt.
2. In a large bowl with a mixer, mix the butter and sugars. Beat together until the mixture has doubled. Add eggs and vanilla and beat into the butter mixture.
3. Slowly beat the flour mixture in a little at a time until everything is combined. Add oatmeal, cranberries and chopped almonds then stir with a spoon.
4. Line baking sheets with parchment paper and drop rounded tablespoons of dough evenly on the baking sheet about 2 inches apart.
5. Preheat oven to 350 degrees F. Place one baking sheet on the top rack of the oven and one in the middle. Let the cookies bake for 8 minutes then switch the two baking sheets. Once switched, bake for an additional 8-9 minutes or until the cookies are lightly browned.
6. Remove from the oven and allow to cool on a cooling rack.
Fun with chopped almonds :)