I took some grief for the exceedingly lengthy delays between my blog posts today, and I was rather surprised about it. I generally carry around feelings of guilt and neglect when I ignore this space for more than three days, which until today, I thought was completely irrational and narcissistic. I had no idea my friend who dished out the grief actually looked forward to my nonsense.
For the most part, I figured people just sort of hung out across the internet, forgetting that they liked this blog until they saw something new come through and remembered it again. Like driving along and hearing a song on the radio that you enjoy but have not heard in a while. You sing along, but then pretty much forgot it exists once you get out of the car.
My point, if there is one to be made in this mess, is I made these cookies last weekend with every intent to share them then, but I had so very little to say that I sat on the post. I probably would still have it sitting as a draft if it weren’t for my friend getting in my face about it.
Yesterday, a different friend asked me if I made any resolutions for the year. My immediate, resounding response was “nope.” I feel like I accomplished a lot last year without really setting out to do so – I started a new job, took a few weekend trips, made some new friends, ate a lot of cookies, drank a lot of beer, and lots of other things in between.
This year, I think I’d like to dial it down a notch. I know what I need to do, and I’ll see what I can do to get it done. If I fail at everything, in all reality, I will be no worse the wear. It’s kind of nice to be in place where I am able to enjoy my life as much as I do without wanting to change something all the damn time.
Don’t get me wrong, there are things that I would like to be different, but I’m not going to stress too much over the disappointment if those things fail to come true. Time keeps on moving, and I’d like to enjoy moving along with it.
Already this year I have discovered a great new cook book, Wintersweet, where I found this recipe for cranberry almond cookies. I look forward to very little during the winter, but this cookbook has perked me up. It is full of baking recipes featuring winter squash and cranberries and apples and pears and all good things in between; I love it.
That said, these cookies were a bit finicky. The cookies spreads quite a bit when baking, so I refrigerated the dough in between batches to help minimize the spread. I also recommend erring on the side of underbaking since the cookies crisp up when they are cool.
They bake up crisp rather than fluffy like the cookies I so love, but that does not mean they are not tasty. Right out of the oven, they are warm and chewy, but when left to cool, they crisp up nicely. All around delicious. Enjoy!
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 1 cup butter
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 eggs
- ⅛ teaspoon almond extract
- 1¼ cups oatmeal (old-fashioned rolled oats)
- 1 cup dried cranberries
- 1 cup almonds, coarsely chopped
- Whisk together the flour, baking soda, salt and nutmeg. Set aside.
- In a large bowl, cream together the butter and sugars.
- Add the eggs, one at a time, beating well after each addition, then add the almond extract.
- Slowly add the dry flour mixture to the mixing bowl, then add the oats. Mix until just combined.
- Fold in the cranberries and chopped almonds.
- Drop the dough by rounded tablespoons onto parchment-lined baking sheets. Leave plenty of space (approx. two inches) because the dough will spread.
- Bake at 325 degrees F for 14-20 minutes until golden brown but still soft in the middles.