OATMEAL-CRANBERRY-ALMOND COOKIES
Make and share this Oatmeal-Cranberry-Almond Cookies recipe from Food.com.
Provided by Boomette
Categories Drop Cookies
Time 31m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, mix flour, baking soda and salt. In another big bowl, with a mixer, mix butter, sugar, brown sugar until mixture has doubled. Add eggs and vanilla and mix. Add mixture of flour beating at low speed. Add oatmeal, cranberries and almonds and stir with a wooden spoon.
- Let drop the dough, 1/4 cup for each cookie, on ungreased baking sheets, leaving space of 3 inches between each cookies. Put one baking sheet on the superior grill, of a preheated oven of 350 F and the other baking sheet on the inferior grill. Cook 16 minutes or until cookies are golden but lightly soft on top (CHANGE THE BAKING SHEET AT MID-COOKING, THE ONE ON THE SUPERIOR GOES ON THE INFERIOR GRILL AND TURN THEM).
- Let cool on a rack for 2 minutes. Put the cookies on the rack and let cool completely.
Nutrition Facts : Calories 252.9, Fat 14.2, SaturatedFat 6.4, Cholesterol 43, Sodium 155.4, Carbohydrate 27.9, Fiber 2.5, Sugar 11.1, Protein 4.8
ALMOND-BUTTER OATMEAL COOKIES
Make and share this Almond-Butter Oatmeal Cookies recipe from Food.com.
Provided by Renegade Chef
Categories Drop Cookies
Time 30m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350.
- Beat butter and almond butter until light.
- Add sugars and beat until light and fluffy.
- Beat in eggs and vanilla.
- Mix in flour, baking soda, baking powder, and salt.
- Stir in oats and cashews.
- Drop batter by tablespoons onto cookie sheet.
- Bake 10 - 15 minutes.
Nutrition Facts : Calories 232.4, Fat 11, SaturatedFat 4, Cholesterol 30.4, Sodium 234.9, Carbohydrate 30.6, Fiber 1.4, Sugar 17, Protein 4.2
ALMOND BUTTER, OAT AND CRANBERRY COOKIE DOUGH BALLS
Provided by Valerie Bertinelli
Categories dessert
Time 45m
Yield 30 cookie dough balls
Number Of Ingredients 7
Steps:
- Add the flour, almond butter, maple syrup, oats, cranberries, vanilla and dates to a large bowl and stir to combine. Refrigerate the dough for 30 minutes.
- Scoop out 1 tablespoon size portions of dough and roll into a ball. Place the cookie dough ball onto a plate and continue the process with the remaining dough.
- Cookie dough balls can be stored in an airtight container in the fridge for up to 2 weeks.
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