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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Very moist, filling, large and tasty cookie! Made this in a hurry a few days ago for my wife and daughter as they were wanting some cookies for their trip to Branson Mo.. I was caught off guard, but decided to bake a cookie that I had been toying with! Son's and Daughter's, this will knock your socks off! I baked them, named them, and sent them on their way. I got a call that evening! They had shared with friends and everyone was wanting the recipe. Try it ! Use a ice cream scoop to drop them on the cookie sheet! Makes 14 Large Cookies! Ingredients:
1 cup canola oil |
1 cup brown sugar |
2 eggs |
2 teaspoons vanilla extract |
2 tablespoons honey |
1 1/2 cups wheat flour |
1 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon ground cloves |
1/2 teaspoon ginger |
2 1/2 cups rolled oats |
1/2 cup raisins |
1/2 cup cranberries |
1 cup almonds |
Directions:
1. In medium bowl, cream together the oil and brown sugar until smooth. Stir in the eggs, vanilla, and the honey. Mix in the flour, all spices, and baking soda. Gradually stir into creamed mixture. Mix oatmeal, raisins, cranberries, and almonds into creamed mixture. Let mixture rest for 10 minutes.
2. Drop dough by rounded ice cream dipper, onto greased cookie sheet.
3. Bake for 20 minutes at 350deg. until cookies are brown. Remove from oven and let cool, if you can wait. Enjoy!
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