Oatmeal-Cranberry-Almond Cookies

Total Time
Prep 15 mins
Cook 16 mins

From the issue of November 2006 of Coup de pouce. This give 20 large cookies.

Ingredients Nutrition


  1. 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.
  2. 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).
  3. Let cool on a rack for 2 minutes. Put the cookies on the rack and let cool completely.


Most Helpful

These turned out very yummy. I highly recommend them. The only thing I altered in the recipe was that I left out the almonds (I don't eat nuts), and I was baking other types of cookies at the same time at a slightly higher temp, so these only took about 12 minutes to bake. Everyone enjoyed them. Thanks for posting. (Made for "Alphabet Soup" tag)

rosie316 June 10, 2013

I had trouble with the directions on this recipe (Step 2) in which I didn't understand what was the superior grill. However it made a yummy school box and after school snack for my daughter. I discarded the almonds (to make it school friendly) and added white chocolate instead, otherwise I kept to the recipe. I cooked them in a 180oC oven for 10 minutes. The first batch cooked to much for 16 minutes. Little Miss (DD) loved them. Thanks Boomette for posting a great recipe.

Chef floWer June 13, 2011

Made these "low-fat" by using applesauce instead of the butter and they came out great! When I printed out the recipe and saw the fat content, I had to come up with a solution! Cookies are super moist with a slight cake sensation to them, switch out the butter and enjoy MORE of these yummy cookies guilt free!:) I also sub'd in walnuts instead of almonds. I think I'll try pumpkin sause next!

lotusdiosa January 01, 2011

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