Photo cred: Uproot Kitchen
I’m almost famous for these cookies they’re sooo good and perfect for Christmas or the holiday season. The almond extract adds a little bit of “Hummm what’s in here that makes these so addicting?!”
Not to mention I consider these to be healthish because they include real ingredients and any cookie with oatmeal, cranberries and nuts is good for you right?! Enjoy!
Ingredients
- ¼ cup unsalted butter
- 6 tablespoons unrefined virgin coconut oil (melted coconut)
- 1 ½ teaspoon almond extract
- ½ cup granulated sugar
- ¼ cup plus 2 tablespoons brown sugar
- 1 large egg
- 2 cups old fashioned oats + ¼ cup hot water
- 1 cup all purpose flour (unbleached)
- 1 tablespoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup reduced suagr dried cranberries
- ⅓ cup Lily’s white chocolate chips
- ⅓ cup chopped pecans (optional)
Instructions
- Preheat the oven to 350.
- In a bowl, combine butter, oil, and almond extract. Mash until butter is soft. Add in sugars and stir to cream them together, and then stir in an egg.
- In a separate bowl, combine oats and hot water and let it sit for 5 minutes until oats are slightly softened. Add them to the wet mixture.
- Add in flour, cinnamon, baking soda, and salt, and stir to combine it all with the wet mixture. Add in your mix-ins (no more than 1 cup of total assorted mix-ins).
- Refrigerate dough for at least 30 minutes.
- Measure out tablespoon-sized cookies, and bake them onto parchment lined cookie sheets for 12 minutes, or until the bottoms are golden.
- Let the cookies cool fully before removing them from the baking sheet.
NOTES:
Skipping steps to allow the oats to absorb moisture, or letting the dough sit before baking, may result in flatter cookies than pictured.
Recipe adapted from Uproot Kitchen