breakfast cookies - oatmeal cranberry almond & dark chocolate chip - "granola cookie"

I guess it is no secret, I am addicted to cookies.  I love all kinds of cookies!  I love cookies for lunch, brunch, breakfast, dinner, "brinner", and with my Sunday supper!

I have been using these wonderful Almond & Cranberry Salad Toppers often lately.  I really enjoy them in my Tuna, granola, salads, etc.  I thought to myself, wouldn't they be wonderful in a cookie?   Yes, please.

I decided to come up  with a "granola" cookie.   However, I wanted it the texture of a cookie and not a granola bar.   Thus, you still have flour & eggs.  Also, I added in dark chocolate chips.  I mean, they are full of antioxidants!   

The cookie came out as delicious as I imagined them in my head. I knew with the dough tasting as good as it was, the cookie would be amazing.   The video shows the dough!  Give them a try.   Here's the scoop:


Ingredients:

1.5 cup All Purpose Flour (I use Kings Arthur)
1/4 tsp Baking Powder
3/4 cup of Sugar 
1/2 tsp Baking Soda 
1/4 cup of light packed Brown Sugar
1/2 Tsp Salt  (I use Pink Himalayan) 
1 tsp Organic Vanilla
​1 Tsp of Organic Cinnamon
1 3/4 sticks of Butter ------------------don't skimp!   Also, take sticks out and put in microwave on 45 seconds to soften - 
1 Large Brown Egg
2 1/2 Cups of Old Fashioned Quaker Oats
1 cup of the Roasted Almond & Cranberry Salad Toppers (You can find these in the salad section)
1/2 cup Dark Chocolate Chips

To Make:
Pre-heat oven to 350 Degrees, Line cookie sheet with Liner 

In mixer:
Put in your softened butter, sugars, vanilla and mix.   Fold in your Flour, Baking Powder, Baking Soda & Cinnamon while mixing.  While still mixing add in your egg, and Oats.  Mix on medium until blended together and fold in your almonds, cranberries & dark chocolate chips.

Drop by scoops or tablespoon to cookie sheet.   The batch makes about 18.   

Bake at 350 Degrees for about 20-25 minutes until golden or longer for crunchier cookies.   Remove from oven & cool.

NOTE:  I cut down the sugar from 1 cup to 3/4 cups.  I also increased the flour to 1.5 cups so you would have a thicker cookie.   These are great for a breakfast cookie.   Place them in a tight bag or container and they are perfect for a few days.  That is, if