I have a confession to make. *Takes a deep breath and sobs* No Amaretto was harmed in the making of this post. I lied!!! It’s just almond extract!!! *Throws myself at the mercy of the courts…. and cookie eaters. But, in my defense, how would Cranberry, White Chocolate and Almond Extract have sounded as a title? It needed excitement, pizzazz, oomph! Amaretto is exciting! Fine, maybe not so much, but you get my drift. So, when you make these cookies, just don’t tell anyone that the almond flavor is from almond extract and not amaretto. It will be our little secret. You, me and the 3 other people who actually read my blog. :-p
Now on to my whining weather report. WHAT HAPPENED TO AUTUMN!!!!??? It disappeared!! It’s the first week in November and I had to turn the A/C on last night because it was too hot in here to sleep comfortably. Who turned off the cold?! It is NOT, I repeat, NOT supposed to be 80 degrees during the day in November; not even in Kentucky. And other states that allow that nonsense need to stop it right now.
Because I said so.
On that note (as I watch two of my three readers back away slowly), let’s move on to the cookies.
I loved these. And they got the kid approved thumbs up too, which is always nice. One would think that any kid would give a thumbs up to cookies, but nope, not mine. With me having been baking all of their lives (heck, most of MY life) and running a food blog, they are more particular and have higher standards than the “normal” children. There is nothing more humorous than getting a verbose critique from a seven year old- “These are good momma, but they could be chewier/sweeter/crunchier”… whatever the specific food should be.
These have a nice nutty flavor from the toasted almonds. I deliberately toasted these a little browner than I usually do because I wanted a nuttier flavor. It worked wonderfully. So when you toast the almonds, get them to a nice medium brown color. Just make sure to give them a stir in the pan once to make sure they brown evenly. The cranberries added a nice tartness to the cookies and the white chocolate a creamy sweetness. Since these have oats and cranberries in them, feel free to eat them for breakfast. They’re good for you *coughcough*! Honest Injun! Even with the tablespoon of almond extract in these, the almond flavor is still fairly mild, so go ahead and add a teaspoon more if you want an extra punch of flavor.
You know the drill… 🙂
Cranberry White Chocolate Amaretto Oatmeal Cookies
- 1 cup (2 sticks) unsalted butter, room temp
- 1 cup packed dark brown sugar
- 1 cup sugar
- 2 eggs + 1 egg yolk
- 1 tablespoon vanilla extract
- 1 tablespoon (add an extra teaspoon if you want more almond flavor) almond extract
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups oats (if you REALLY want to punch up the flavor, toast your oats for about 6 minutes or so at 350. Just make sure to stir once and also to let them cool COMPLETELY before adding them to the dough.)
- 1 12 ounce package white chocolate chips
- 1 1/2 cups dried cranberries
- 1 cup sliced almonds, toasted at 350 until medium brown
- Preheat oven to 350 degrees. Lightly grease two cookie sheets.
- In a large bowl, at medium speed using a hand mixer cream together the butter, the brown sugar and the sugar until light and fluffy.
- Scrape the bowl down and add the eggs and egg yolk. Stir in the vanilla extract and the almond extract. Beat just until blended.
- In a small bowl, whisk together the flour, baking powder, baking soda and salt. Add to the butter mixture. Stir in (use a nice heavy wooden spoon) the oats, cranberries, white chocolate and toasted almonds. Make sure to dig down there to the bottom of the bowl and stir so that you don’t have parts of the dough with no add ins in it.
- Make rounded tablespoons of the dough and place about 2 inches apart on the prepared cookie sheets. Bake at 350 for 12 to 14 minutes; 12 if you want slightly chewier, 14 if you want crispier. If, by chance, the dough is too soft to work with, cover the dough and throw it in the fridge for maybe 30 minutes, then proceed.
- Let cool on the pan for 2 to 3 minutes to give them a chance to firm up, then transfer to a rack to finish cooling.
- FYI- this dough freezes well. I made just part of the batch and have the rest frozen to use closer to Christmas.
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