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

Set aside.

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.