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Introduction
If you're searching for a cookie that offers a perfect balance of tart, sweet, and nutty flavors, these Lemon Cranberry Almond Oatmeal Cookies might just be your new go-to treat. Combining the refreshing zest of lemon, the chewy tang of dried cranberries, and the crunch of almonds with hearty oats, this cookie delivers on both taste and texture. Perfect for afternoon tea, lunchbox treats, or holiday cookie exchanges, these cookies are easy to make and hard to resist!
Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 tbsp fresh lemon juice
2 tsp lemon zest
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon (optional, for a warm undertone)
3 cups old-fashioned rolled oats
3/4 cup dried cranberries
1/2 cup sliced or chopped almonds
Directions:
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs, vanilla, lemon juice, and lemon zest to the butter mixture. Mix until fully incorporated.
In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet mixture, stirring until combined.
Fold in the oats, cranberries, and almonds until evenly distributed.
Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
Allow cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serving and Storage Tips:
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