Cranberry almond oatmeal cookies
Published Wednesday, March 15, 2017 3:52PM CST
Chewy goodness. Feel free to make these entirely gluten free by grinding up an extra ½ cup of gluten free oats to replace the all-purpose flour.
Makes about 34 medium-sized cookies
Preheat oven to 350°F. Line several cookie sheets with parchment paper. Set aside.
In a blender make the oat flour by finely grinding:
1 cup old-fashioned oats to a powder (about 30 seconds to 1 minute)
Add the oat flour to a large bowl along with:
3 cups old-fashioned oats
½ cup all-purpose flour
1 tsp baking powder
½ tsp salt
In a mixer bowl, cream:
1 cup butter
2/3 cup brown sugar
2/3 cup granulated sugar
2 eggs, on at a time, beating well after each is added
2 tsp vanilla extract
¼ tsp almond extract
finely grated rind of ½ a lemon
Mix well. Then add all the dry mixture at once. Mix well.
With a wooden spoon, stir in:
1 ¼ cup dried cranberries
¾ cup toasted sliced almonds
½ cup fancy shredded coconut
Drop by tablespoonful onto the cookie sheets leaving about 1 ½ inches between each cookie. Bake for about 14-16 minutes, or until lightly browned. Cookies with firm up as they cool.