Oatmeal Cranberry-Almond and White Chocolate Cookies
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1 cup unsalted butter, room temperature
1 cup light brown-sugar
1/3 cup granulated white sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
3 cups old-fashioned rolled oats
1/2 cup dried cranberries
1/2 cup almonds, roughly chopped
1/2 cup white chocolate chips
How to make Oatmeal Cranberry-Almond and White Chocolate Cookies
METHOD:
Preheat oven to 180 degrees C. Line two baking sheets with parchment paper.
In mixing bowl cream the butter and sugars until creamy and smooth. Add the eggs, one at a time, beating after each addition. Beat in the vanilla extract. In a separate bowl, sift together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the rolled oats, dried cranberries, almonds and white chocolate.
Using an ice cream scooper, scoop out the cookie dough onto the lined cookie sheets. Flatten the cookies slightly and bake the cookies for about 14 - 18 minutes rotating the cookie sheets halfway through the baking time. (If you want the cookies to be more crispiers, bake them for an addional 5 - 7 minutes.)
Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to finish cooling.