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!
- 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)
- 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.
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