Oatmeal Cranberry Almond White Chocolate Chip Cookies |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 36 |
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For Dirk, with love. Ingredients:
1/2 cup granulated sugar |
1/2 cup firmly packed brown sugar |
1/2 cup margarine, room temperature |
1 teaspoon vanilla extract |
1 teaspoon almond extract |
1 large egg, room temperature |
1 cup all-purpose flour, wholewheat flour works just as well |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/8 teaspoon salt |
1 cup quick-cooking oats, not instant |
1/2 cup unsweetened coconut, medium |
1/2 cup dried cranberries, ocean spray craisins |
1/2 cup slivered almonds, lightly toasted |
2/3 cup white chocolate chips, placed in freezer to harden this retains their shape in baking |
Directions:
1. Preheat oven to 350°F
2. Cream together white and brown sugar, margarine, vanilla and almond extracts.
3. Beat in egg.
4. Mix in sifted flour, baking powder and soda, salt, oats and coconut until combined.
5. Stir in dried cranberries, almonds and white chocolate chips.
6. Drop slightly heaped tablespoons of dough on a sprayed SHINY baking sheet.
7. Bake 10 to 12 minutes depending on your oven. Should be evenly golden in colour.
8. Remove to cooling rack.
9. Freeze really well.
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