Don't judge these cookies by the first impression, although I was attracted precisely by their nonuniformity. Their taste, aroma and texture are perfect - crunchy, tender, with a slight hint of caramelized butter, brown sugar and toasted almonds. I would even say that they have become my favorites, especially since they are very easy and quick to prepare.
For these cookies, you can use simply melted butter, but I would recommend caramelizing it in the pan a bit (see the first steps), for some even more flavorful cookies. You can replace the cranberries with any other dried fruit, and the almonds with other nuts at hand. You can also add chocolate chips, white or dark. The variant with almonds and cranberries, in my opinion, is less common, special, even.
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Measure the butter and melt it in a pan or in the microwave.
For a stronger flavor, I recommend melting the butter in a pan. Then, leave over heat for a while until it turns slightly brown and all the whey evaporates. Be careful not to burn it!
Allow it to cool on the table for 10-15 minutes.
In a deep plate, combine 125g of flour with 125g of oatmeal (I used large flake), 0.5 teaspoon of baking powder, 0.5 teaspoon of salt, 0.5 teaspoon of cinnamon and a little cardamom, optional.
In another large bowl, whisk 2 eggs with 1 tablespoon of vanilla essence and 100g of raw sugar.
Pour over the melted caramelized butter, mix well.
Add the mixture of flour and oatmeal, mix well with a spatula or a spoon.
Cut the almonds into pieces with a knife.
Add the cranberries and the chopped almonds to this batter, stir.
Scoop some of this batter with a spoon and place on a tray lined with parchment.
Use another tablespoon to help you move the cookies around in the tray.
After you filled the tray, flatten the cookies and even the edges with the spoon.
Bake in the preheated oven at 200 degrees for 15 minutes or until evenly browned.
After baking, leave the cookies in the pan for about 1 hour in order to cool completely before serving.
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