Oh, the memories I have of making oatmeal cookies! The original version of this recipe is the first-ever recipe I made on my own.
I was about 6-7 years old and since then I’ve enjoyed cooking and baking and sharing all my concoctions with my friends and family.
Nothing makes me happier than knowing I will be able to share yummy food with those I love. It’s my way of showing I care… I guess.
Throughout the years I’ve been making some changes like adding almond flour, using soft dark sugar, and adding toppings. So, feel free to improvise yourself and make this recipe your own.
Now being able to share this joy of cooking with my children is really the ultimate gift. These oatmeal cookies are a total success in my house and the kiddos love baking them with me often asking to make these cookies and choosing which toppings to add.
Oatmeal, almond and cranberry cookies
- 3/4 cup butter (188gr) softened
- ⅓ cup soft dark brown sugar
- ⅓ cup granulated sugar azucar
- 1 egg
- 1 tsp vanilla
- ⅛ tsp almond essence
- ⅔ cup almond flour
- ⅓ cup flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 ½ cups rolled oats
- ½ cup dried cranberries chopped
- ½ cup almonds chopped
- ¼ cup dried apricots chopped
- ⅓ cup shredded coconut
Using a hand mixer, mix the softened butter and sugars well until the batter is creamy and spongy.
Add the egg, vanilla and almond essence and mix thoroughly.
Add flours, baking powder, and salt and mix well.
Finally add oats, almonds, cranberries and other toppings.
Make ping pong sized balls without packing the dough or use a spoon to place small heaps of dough in a baking tray.
Bake at 180 degrees for 15 mins or until golden.