From, "Colorado Colore: A Palate of Tastes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Mix the flour, baking soda and salt together. Beat the butter, brown sugar and sugar in a mixing bowl until creamy. Add the flour mixture and beat until blended. Stir in the oats, cranberries, coconut, almonds, eggs and flavoring. The dough will be very stiff.
Drop the dough by heaping teaspoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for 10 minutes or until light brown. Cool on the cookie sheet for 2 minutes. Remove to a wire rack to cool completely. Store in an airtight container. To enhance the flavor of the cookies, mix the eggs, almond extract and cranberries in a bowl and let stand for 1 hour before adding to the recipe.
YIELDS: 6 dozen cookies
- 2-1/2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 cup packed brown sugar
- 1 cup sugar
- 2 cups rolled oats
- 1 cup dried cranberries
- 3/4 cup shredded coconut
- 1/2 cup sliced almonds
- 3 eggs, beaten
- 1/2 teaspoon almond extract
TO PREPARE:
Mix the flour, baking soda and salt together. Beat the butter, brown sugar and sugar in a mixing bowl until creamy. Add the flour mixture and beat until blended. Stir in the oats, cranberries, coconut, almonds, eggs and flavoring. The dough will be very stiff.
Drop the dough by heaping teaspoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for 10 minutes or until light brown. Cool on the cookie sheet for 2 minutes. Remove to a wire rack to cool completely. Store in an airtight container. To enhance the flavor of the cookies, mix the eggs, almond extract and cranberries in a bowl and let stand for 1 hour before adding to the recipe.
YIELDS: 6 dozen cookies
