#wherefoodmeetslife - life stories & more
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:
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
Pre-heat oven to 350 Degrees, Line cookie sheet with Liner
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
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