Cranberry Almond Cookies

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2 1/4 cups

All-Purpose Flour

1/2 tsp

Baking Soda

1 cup

Butter , room temperature

1/2 cup

Caster Sugar

1 cup

Brown Sugar , firmly packed

1/2 tsp

Salt

1/2 Tbsp

Vanilla Extract

2

Eggs

3/4 cup

Dried Cranberries

3/4 cup

Greek Yogurt Baking Chips , chopped

1/2 cup

Roasted Almonds , chopped

Cooking Instructions

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Step 1

Preheat oven to 350 degrees F (180 degrees C) and place rack in center.

Step 2

In a small bowl, stir together All-Purpose Flour (2 1/4 cups) and Baking Soda (1/2 tsp) . Set aside.

Step 3

In a large mixing bowl, with a hand mixer, beat Butter (1 cup) , Caster Sugar (1/2 cup) , and Brown Sugar (1 cup) on medium speed until light and fluffy.

Step 4

Reduce the mixer speed to low, and add Salt (1/2 tsp) , Vanilla Extract (1/2 Tbsp) , and Eggs (2) . Beat for approximately 1 minute. Add in flour mixture, and beat until just combined. Do not over mix.

Step 5

Fold in Dried Cranberries (3/4 cup) , Greek Yogurt Baking Chips (3/4 cup) , and Roasted Almonds (1/2 cup) . Make sure they are evenly distributed.

Step 6

Line a baking sheet with parchment paper. In heaping tablespoon size balls, place cookie dough 2 inches apart on the baking sheet. Cook for around 12 minutes, checking a little earlier in case your oven runs hot.

Step 7

Let the cookies cool on the pan for 2 minutes, then transfer to wire cooling racks to cool completely.