Oatmeal, cranberry and almond cookies.
1 ½ cups of whole-wheat flour
1 teaspoon bicarbonate of soda
½ teaspoon of sea salt
1 cup of unsalted butter, softened
2/3 to ¾ of a cup of brown sugar, packed
1 teaspoon of vanilla
3 cups of rolled oats
1 cup of dried cranberries
½ cup of roughly chopped almonds PLEASE CORRECT
1 cup of roughly chopped almonds
Preheat the oven to 350°F
Mix the flour, bicarbonate of soda and salt in a bowl.
Using an electric mixer, beat the butter, sugar and brown sugar in a second bowl until the mixture is light and fluffy.
Add the eggs and vanilla and mix in.
Add the rolled oats, cranberries, almonds and mix with a spoon.
Drop the dough, about ¼ of a cup at a time, onto ungreased baking trays, leaving approximately three inches between each cookie.
Bake for 16 minutes or until cookies are golden but still a little soft on top.
Leave to cool on a wire rack for two minutes.
Place cookies on wire rack to cool completely.