Zutaten für Oatmeal Cranberry Almond White Chocolate Chip Cookies
- Granulated Sugar
- ¾ cup packed light brown sugar
- 1 cup (2 sticks) softened unsalted butter
- Vanilla Extract
- Almond Extract
- 2 large eggs
- All Purpose Flour
- 1 teaspoon baking powder
- Baking Soda
- ½ teaspoon salt
- Quick Cooking Oats
- Unsweetened Coconut
- 1 cup dried cranberries
- Slivered Almonds
- 1 cup white chocolate chips
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Zubereitung von Oatmeal Cranberry Almond White Chocolate Chip Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup packed light brown sugar, and ½ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs, 1 teaspoon vanilla extract, and ½ teaspoon almond extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in 3 cups rolled oats, 1 cup unsweetened shredded coconut.
- Fold in 1 cup dried cranberries, 1 cup sliced almonds, and 1 cup white chocolate chips.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
32g
Fat
14g
Carbs
4g
