Ingredients

• 1 cup Butter soft
• 1 cup Granulated Sugar
• 1 cup Brown Sugar packed
• 1 tsp Sea Salt
• 2 Eggs
• 2 tsp Vanilla Extract
• 1 1/2 cups Whole Wheat Pastry Flour or Organic Whole Wheat Pastry Flour
• 1 tsp Baking Powder
• 1 tsp Ground Cinnamon
• 1/4 tsp Ground Nutmeg
• 3 cups Quick Cooking Rolled Oats or Organic Quick Cooking Rolled Oats
• 1 cup Almonds chopped
• 1 cup Dried Cranberries

Instructions

1. Preheat oven to 350°F. Spray two baking sheets or line them with parchment paper.
2. Cream butter, granulated sugar, brown sugar and salt until just combined. Add eggs and vanilla extract and mix until combined.
3. In a separate bowl, sift together flour, baking powder, cinnamon and nutmeg. Slowly stir dry ingredients into wet ingredients.
4. Add oats, almond and cranberries. Mix until combined.
5. Drop dough (about 2 tablespoons per cookie) onto prepared baking sheets, leaving 2 inches between cookies. Bake for 20-23 minutes until the edges are golden brown.
6. Let cookies cool on baking sheets for 2 minutes, then move to a wire rack to cool completely. Makes 32 cookies.