Oatmeal Cranberry Almond Cookies

I baked this batch of Oatmeal Cranberry Almond Cookies for Christmas. Actually the original recipe used raisin but I replaced raisin with dried cranberry. Anyway you can add any dried fruit to your preference.This old fashioned favourite cookies with nutty almond crunch is really crunch-a-delicious!! If you're oatmeal and almond cookies lover,you might want to try this recipe:)

Ingredients:
1 1/2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 cup (sticks) unsalted butter,softened
1 1/2 cups firmly packed light brown sugar
2 large eggs,at room temperature
1 tbsp vanilla extract
1 1/4 cups rolled oats
1 1/2 cups dried cranberry
1/2 cup finely chopped toasted almonds
Yield 3 dozen cookies

Method:

1:Preheat oven to 350 F.Prepare 2 baking sheet with parchment paper. In a large bowl,sift together the flour,the baking soda, and the salt.Set aside.
2:In a large bowl,cream the butter and the sugar until smooth,about 3 minutes.Add the eggs the vanilla extract ,mix well.Add in oat and the flour mixture and thoroughly.Mix in the raisin and chopped almonds.
3:Drop by rounded teaspoonfuls onto ungreased cookies sheets,leaving several inches between for expansion.Bake for 15-18 minutes or until lightly golden brown.
4:Cool the cookies on the sheets for 1 minute,then remove to a rack to cool completely.


Note:

To toast almonds,place on a baking sheets in a 325 f oven for approximately 10-15 minutes or until lightly browned and fragrant.