Oatmeal Cookies with Almonds and Cranberries
Spiced oatmeal cookies with a chewy texture and lots of flavors.
Equipment
- Mixer
- Baking pan
- Parchment paper or cookie sheet
- Mixing bowl
Ingredients
- 2½ cups rolled oats
- 1 cup all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cloves
- ½ tsp ground cinnamon
- ½ tsp ground dried ginger
- 1 large egg
- ½ cup olive oil
- 1 tsp vanilla extract
- ½ cup brown sugar
- ¼ cup granulated sugar
- ¾ cup dried cranberries, unsweetened
- ½ cup blanched almonds, chopped
Instructions
- Preheat the oven at 350°F / 175°C. Line a baking pan with parchment paper or with a cookie sheet.
- In a mixing bowl, mix together the oats, flour, baking soda, salt and spices. Set aside.
- In the bowl of a standing mixer, in medium speed, beat the egg for 2 minutes. Add the sugars and continue beating for another two minutes. Add the olive oil and vanilla and mix until they form a smooth, creamy mixture.
- Reduce speed to low and add the solids mixture that you set aside. Beat until the ingredients are well combined. Fold in cranberries and almonds.
- Roll the dough into walnut-sized balls and press down with your hand to flatten each ball into a cookie. Arrange them on the baking pan, leaving a small distance between them, and bake for 10-12 minutes.
- Let them cool slightly before you transfer them on a cooling rack to allow them to cool completely.