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.
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
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.