Cranberry Almond Oatmeal Cookies have amazing oatmeal flavor with some tart cranberries and crunchy almonds.
It’s day ten of 12 Days of Cookies. Can you believe it?? All of these delicious cookies recipes are filling my recipe box with goodness. I can’t wait to try them. I hope you’re following this event. You will not have to look for another cookie recipe for a long time! You’re all set on recipes for your cookie swaps.
I have to admit that I’m enjoying baking these cookies. I just never thought of myself as a cookie creator, but just a baker. These cookies that I’m creating are so delicious. Why haven’t I don’t this sooner?
And I know that’s what my husband is asking, too. He’s loving all of these cookies including the macarons that I’ve made recently. That just blows my mind. He helped with the chocolate chip cookies. Yup, that was his hand scooping the cookies onto the tray. He even picked out the pretty ones to photograph. He picked out the apricot ones, too.
I think, after all the excitement is over, I’ll start working on some cookie recipes for next year! It’ll be though doing all that taste testing for y’all but we’re willing to suffer through them in order to share delicious cookie recipes with you all.
We suffered through the first batch of these cookies. When they first came out of the oven, they were perfect. They looked so pretty and tasted delicious. However, later that night you could have chipped a tooth on them. Seriously. Back to the drawing board. But this recipe is NOT dentist worthy.
Then there was the failed pumpkin white chocolate chip cookies. I have never ever in my life seen white chocolate chips simply sink into a cookie leaving a whole where it used to be. It was the strangest thing ever. I took a picture of it because I just couldn’t believe it. Of course, the first batch of those turned into muffin tops. I’ll share those later.
Bare with me. I have to share some important news with you. The oats matter. I know. I didn’t think so, either. The store brand oats used to be good enough for cookies and was happy with that. Oh no. Not any more. I have since converted.
You see, recently I was contacted by Bob’s Red Mill to use some of their products in my cooking and baking. Of course, I jumped at the chance. I mean, it’s Bob’s Red Mill! They have the best almond meal for macarons and steel cut oats for breakfast and ris-oat-o. Wait, you’ve never done that? Oh. I’ll have to share a recipe then.
Anyway, Bob’s Red Millsent me a myriad of items I had requested include some rolled oats. Knowing full good and well that I would be baking cookies, I requested oats just as a good taste comparison. There IS no taste comparison.
The oats matter. The oat flavor in these oatmeal cookies is amazing. I never knew an oatmeal cookies could taste THIS good until I made then with Bob’s Red Mill rolled oats. And I’m not just saying that because they sent them to me to bake with. I’m saying that because the oats matter.
Okay, PSA over.
I love the combination of the almonds and cranberries in these cookies. It was a fluke that I put almonds in them at all. I was looking for another nut, or any nut. I thought I had more pecans, but couldn’t find them. Then I found the almost empty package of slivered almonds and thought, “Why not?” I tossed them in and they added a nuttiness to the cranberries I wasn’t expecting. LOVED that.
And they look pretty darn good, too, don’t they? The hubs gobbled them up. He has this thing where he says, “It was screaming, ‘Eat me!’ so I had to do it!” He’s so funny. Keeps me on my toes and laughing every day. Love that man.
I also love all these delicious cookies. I hope you see what everyone else cooked up for you today. And make sure to pin or share some of your favorites from the previous days. There’s some really good cookies in this event.
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup butter flavored shortening
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large egg
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 3 cups old-fashioned rolled oats
- 1 cup dried cranberries
- 1/2 cup slivered almonds
- Preheat oven to 350.
- Combine the flour with the baking soda, cinnamon, and salt in a mixing bowl. Set aside.
- In a large mixing bowl, cream the butter and shortening with the brown and granulated sugars until light and fluffy. Add the eggs, one a time beating between each addition. Stir in the milk and the vanilla extract.
- Add the flour mixture to the sugar mixture and stir until combined, being careful not to over mix the dough.
- Stir in the oats until thoroughly combined and then fold in the dried cranberries and the almonds.
- Drop by tablespoons onto a baking sheet lined with a silpat or parchment paper. Using the bottom of a glass or other flat object, press the cookies slightly to flatten them out.
- Bake at 350 for 12 to 15 minutes or until lightly browned around the edges. Cool in pan for 5 minutes before removing to a wire rack to cool complete.
- Chocolate Mallow Drops from Making the Most of Naptime
- Double Chocolate Brownie Cookies from Family Around the Table
- Homemade Jingles Cookies from Jolene’s Recipe Journal
- Kolacky from Cooking With Carlee
- Cranberry Almond Oatmeal Cookies from A Kitchen Hoor’s Adventures
- Palmiers from A Day in the Life on the Farm
- Peanut Butter Marshmallow Cookies from Cindy’s Recipes and Writings
- Toffee Shortbread from The Chef Next Door
- Turtle Chocolate Chip Cookies from Palatable Pastime
I received free products in exchange for my review. All thoughts and opnions expressed are my own and not influenced by the company or it’s affilliates.