I adapted this recipe from several I found on my favourite food sights. I used half whole wheat flour for some health benefits and replaced half the butter with almond butter because I am a sucker for nut butter. The end product is crispy on the outside and soft in the middle. Perfect for breakfast as a snack with a glass of milk.
Ingredients
1/2 cup (1 stick or 4 ounces) butter, softened
1/2 cup Almond Butter
2/3 cup light brown sugar, packed
2/3 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups rolled oats
3/4 cup dried cranberries
1/2 cup walnuts, chopped
Directions
1. Preheat oven to 350°F (175°C).
2. a large bowl, cream together the butter, sugars, eggs and vanilla until smooth.
3. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together.
4. Stir this into the butter/sugar mixture.
5. Stir in the oats, cranberries and walnuts.
6. Chill the dough for 20 minutes in the fridge and then scoop cookies onto a sheet. The cookies should be two inches apart on a parchment-lined baking sheet.
7. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in). Take them out when golden at the edges but still a little undercooked-looking on top.
8. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.
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