We had leftover toasted almonds and coconut from our baby shower shenanigans last weekend. Of course, these ingredients could not be wasted. Therefore, I took a regular chocolate chip cookie recipe, made adjustments and the ending result was very tasty. Pat on back for Bakey Katey. These cookies are soft, I personally hate brick cookies, and have the perfect amount of sweet.
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup fresh chopped cranberries
1/4 cup toasted chopped almonds
1/4 cup toasted coconut for sprinkling
Directions:
Make cookies per usual. At the end, mix in gently cranberries and almonds. My batter wasn’t easy to make into balls, so just do your best. Bake for 13-15 min at 350°F (high altitude). Sprinkle while hot with toasted coconut. Indulge.
{KateyK Photography}
yum – these are more my style of food, instead of choking down my cucumbers for lunch at this very minute… again, yum
lovely work with left-overs!!!!
These cookies must be delicious, I have to admit I never had the chance to try fresh cranberries! :)
They look so tasty! Going to have to try these!
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