Cranberry Almond Oatmeal Cookies
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Prep Time
20 min
Cook Time
14 min
Yield
3 Dozen
Total Time
75 min
Ingredients
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 large egg
1/2 teaspoon almond extract
1 cup Martha White Self-Rising Flour
1 1/2 cups quick or old-fashioned oats
1 cup chopped dried sweetened cranberries
1 cup chopped whole natural almonds
no-stick cooking spray
1/2 cup butter
Instructions
Heat the oven to 350°F. Coat a large baking sheet with no-stick cooking spray. Cream butter and sugars together in a large mixing bowl until light and fluffy. Add egg and almond extract. Beat well. Add flour, blending well. Stir in oats, cranberries, and almonds. Drop dough by heaping teaspoonfuls onto the prepared baking sheet.
Bake for 12 to 14 minutes or until slightly puffed and brown around the edges. Remove from the oven. Cool on the pan for 3 to 4 minutes. (Cookies will fall.) Remove carefully to a wire rack. Cool completely.
