Chewy Cranberry Oatmeal Almond Cookies
Cool fall days call for warm, chewy cookies. As the temperatures dip I find it easier to turn on the oven and let the kitchen warm up with it. These chewy cranberry oatmeal almond cookies are a new recipe I found in a terrific new cookbook, Scandinavian Gatherings: From Afternoon Fika to Midsummer Feast: 70 Simple Recipes & Crafts for Everyday Celebrations. I am going to showcase the book next week but this recipe simply can’t wait.
I’ve made many oatmeal cookies over the years and these are a new favorite because of their chewy texture and intensely spiced flavor. I love the addition of cardamom, “the cinnamon of Scandinavia” I’ve been told, and the crunch from the sliced almonds. They are perfect for dipping in hot chocolate or a glass of cold milk. Either way they are perfectly satisfying and lovely for fall. I can even see they’d be pretty sprinkled with colorful sugar and put on a platter for Christmas or a cookie swap!
Stay tuned for more about this gorgeous volume, but, in the mean time, go bake some cookies!
adapted from Scandinavian Gatherings by Melissa Bahen
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups unbleached all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- 3 cups old-fashioned rolled oats
- 1 cup dried cranberries
- ½ cup sliced almonds
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In the bowl of an electric mixer beat the butter and sugars until light and fluffy. Then add the eggs, on at a time, beating after each addition, followed by the vanilla.
- In a small bowl combine the flour, salt, baking soda, powder, cinnamon, and cardamom. With the mixer on low add the dry ingredients to the wet ingredients and mix until just combined. Then, use a wooden spoon to stir in the oats, cranberries, and almonds.
- Drop the dough onto the lined cookie sheet in golf ball sized mounds, 2-inches apart. Then bake for 8 to 10 minutes, or until the centers are set and the cookies are golden brown. Allow them to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.
