OATMEAL,RAISIN,CRANBERRY,ALMOND COOKIES

      OATMEAL, RASIN, CRANBERRY,

              ALMOND COOKIES 

                           (Yield: 18 Cookies)

INGREDIENTS:

·      1 ½ cups Oatmeal (Rolled Oats - Instant)

·      ½ cup All Purpose Flour

·      ½ cup=8T=1Butter Stick, soft

·      ¼ tsp. Baking Powder

·      ¼ tsp. Baking Soda

·      ½ tsp. Cinnamon Powder

·      ¼ cup Granulated White Sugar

·      ½ cup Light Brown Sugar, packed (For dark cookies use Dark Brown Sugar)

·      1/3 cup Yellow Raisin

·      1/3 cup Dried Cranberries (Save some to press into the top)

·      ¼ cup Almond Pieces (save some to press into the top)

·      1 Large Egg

·      1 tsp. Vanilla

LET’S BAKE OATMEAL COOKIES:

Preheat Oven to 350 degree F.
Meanwhile in a bowl combine butter and both sugars and beat (use egg beater no need for a fancy food processor) until light and fluffy.

Add vanilla and egg and beat until combine well.
In a separate bowl combine all dry ingredients oats, all-purpose flour, baking powder, baking soda and cinnamon powder.

Add dry mixture to the wet mixture and combine to mix all ingredients together (do not keep mixing too much just enough to combine all ingredients)

Add raisin, cranberries and almond and mix.

Divide in 18 equal size balls, flatten slightly, and press few almond pieces and cranberries gently into the top.

Arrange on non-stick cookie baking tray 2 “ apart and place tray on middle rack in oven for 12-15 minutes (time may vary from oven to oven so keep a close eye after 10 minutes) until cookies are golden brown but still soft and little undercooked on top. (It took 15 minutes in my oven)

Bring cookie tray out of the oven, still cookies will be soft to handle so keep it on tray for 3-4 minutes, cookies will harden slightly upon cooling.

Transfer on a rack to cool completely.

Store cookies in an airtight container.
Stays good for 1 week.

Enjoy...