Chewy Chocolate Chip Oat Cookies with Cranberries and Almonds

Elaine Tay
INGREDIENTS

- 230g of unsalted butter, softened to room temperature
- 3/4 cup of brown sugar
- 1/4 cup of white sugar sugar
- 2 eggs
- 2 teaspoons vanilla essence
- 3/4 cup of all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 and 3/4 cups of instant oats (can mix with some rolled oats for more chewy cookies)
- 3/4 cup semi-sweet/dark chocolate chips
- 1/2 cup of sliced almonds
- 1/2 cup of cranberries

PROCEDURE

1. Preheat oven to 180C

2. Beat the softened butter and sugars together

3. Slowly beat in the eggs, vanilla essence

4. Stir in the flour, cinnamon, baking soda, and salt

5. Stir in the instant oats (optional rolled oats), chocolate chips, sliced almonds and cranberries

6. Scoop about 2 Tablespoons per cookie on a baking sheet

7. Bake for about 15 minutes until a golden brown colour

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