Yummy Cookies!

Oatmeal, Cranberry and Raisin Cookies

These cookies are a must for your baking list! This scrumptious recipe was provided by www.ishotthechef.com adapted from the Magnolia Bakery Cookbook. These cookies are amazingly packed with all sorts of goodness. We added Essentia white chocolate chips to the batch to make it even more heavenly! Thanks for stopping by our blog and now... let the baking begin!

INGREDIENTS:

2 1/4 c all purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 c (2 sticks) unsalted butter, softened
1 1/2 c firmly packed brown sugar
2 large eggs, room temperature
1 tsp vanilla
1 tsp almond extract
1 1/4 c rolled oats
3/4 c raisins
3/4 c dried cranberries
1/2 c finely chopped toasted almonds

DIRECTIONS:

1. In a large bowl, sift together the flour, baking soda, and salt. Set aside.

2. In another large bowl, cream the butter and sugar until smooth, about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Then mix in the vanilla extract and almond extract. Add the oats and the flour mixture and beat thoroughly. Mix in the raisins, cranberries and almonds. Chill the mixture for 30 minutes in the refrigerator before proceeding.

3. Preheat oven to 350 degrees. Line two sheet pans with parchment paper.

4. Drop by rounded teaspoonfuls onto the parchment lined sheet pans, leaving several inches between cookies for expansion. Bake for 15-18 minutes or until lightly golden brown.

5. Cool the cookies on the sheets for a few minutes, then remove to a rack to cool completely.

Makes about 3 dozen cookies

So mm mm good!

Essentia white chocolate chips!