"From the issue of November 2006 of Coup de pouce. This give 20 large cookies."
1 1/2 cups
unsalted butter, soften
brown sugar, packed
almonds, roughly chopped
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.
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).
Let cool on a rack for 2 minutes. Put the cookies on the rack and let cool completely.
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Oatmeal-Cranberry-Almond Cookies (cont.)