This particular cookie is an adaptation of a favorite chocolate chip cookie recipe from my childhood. It’s pretty much the best.
Once upon a time I ran out of chocolate chips, and after a few substitutions these were the delicious result. If you happen to be out of cranberries and almonds, feel free to substitute a bag of chocolate chips.
CRANBERRY ALMOND OATMEAL COOKIES
From the kitchen of Barbara Williams
Cream together 1 cup butter, 3/4 cup brown sugar and 3/4 cup white sugar.
Add two eggs and mix well.
Mix in 1 tsp salt, 1 tsp cinnamon, 1 tsp vanilla, 1 tsp baking soda dissolved in 1 tsp warm water, 1 cup dried cranberries (craisins), and 1 cup sliced almonds.
Add 2 cups rolled oats and mix well.
Add 2 cups flour and mix well.
Drop by teaspoonful onto a greased baking sheet at least 2 inches apart. Bake at 350 degrees for 8-10 minutes or until golden brown.