Ingredients: |
Ingredients: 8 Tbls. butter (that’s 1 stick or 1/2 cup)
3/4 cup dark brown sugar, firmly packed
1 egg
2/3 cup flour
1/2 tsp. baking soda
pinch of salt
2 tsp. vanilla extract
1 1/2 tsp. almond extract
1 1/2 cups old-fashioned rolled oats
1 1/2 cups dried, sweetened cranberries
1 cup sliced almonds
2 Tbls. flax seeds
2 Tbls. unsalted sunflower seeds
Makes about 2 dozen large cookies
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Directions: |
Directions:Preheat your oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats. Set them aside.
Toss the brown sugar and butter in the bowl of your mixer (or a large mixing bowl if using an electric mixer or making the dough by hand).
Beat together until well combined. Crack in the egg
Beat for a minute or two until well combined. You want the mixture to get lighter in color and look fluffy
Toss in the flour, baking soda, and a pinch of salt.
Beat until the mixture just comes together and is uniform. It will be very thick and rough looking.
Beat until the mixture just comes together and is uniform. It will be very thick and rough looking.
Beat to combine. The dough will still be very thick, but will smooth out a little from the liquid.
Toss in the oats, And the dried cranberries, Add the sliced almonds, flax seeds, and sunflower seeds.
Beat together to combine all the ingredients. The dough will be very thick, and almost kind of dry. It should look like there’s more stuff in your bowl than actual cookie dough. That’s just fine.
Pop the pans into your preheated 350 degree oven. Bake for 11-13 minutes, until they look firm and are just starting to brown on the edges. If you like, peek under one |
This recipe for Cranberry Almond Trail Mix Cookies is from