Now that my vacations are 0ver, I’m putting my time back into the good old blog.  I’ve missed the whole blogging experience in the past 6 months or so.  Not only have I been slacking on my own blog, but I’ve also slacked when it comes to visiting my favorite blogs.  I feel like I’ve been on a deserted island without the blogosphere.  I’m definitely ready to remedy that!  I’m now officially free from my day job and am working with my husband Stephan in our photography studio, Maloman Photographers.  If anyone locally needs some amazing images, definitely check us out!

When I first started blogging back in 2007, I had the plan to make easy food that tasted good. This cookie recipe is just that.  Simple. Quick. Tasty.  What’s not to like?

Oatmeal Cranberry & Raisin Cookie Recipe
(Adapted from The Magnolia Bakery Cookbook)

2 1/4 c all purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 c (2 sticks) unsalted butter, softened
1 1/2 c firmly packed brown sugar
2 large eggs, room temperature
1 tsp vanilla
1 tsp almond extract
1 1/4 c rolled oats
3/4 c raisins
3/4 c dried cranberries
1/2 c finely chopped toasted almonds

1. In a large bowl, sift together the flour, baking soda, and salt.  Set aside.

2. In another large bowl, cream the butter and sugar until smooth, about 3 minutes. Add the eggs, one at a time, mixing well after each addition.  Then mix in the vanilla extract and almond extract.  Add the oats and the flour mixture and beat thoroughly.  Mix in the raisins, cranberries and almonds.  Chill the mixture for 30 minutes in the refrigerator before proceeding.

3. Preheat oven to 350 degrees. Line two sheet pans with parchment paper.

4. Drop by rounded teaspoonfuls onto the parchment lined sheet pans, leaving several inches between cookies for expansion.  Bake for 15-18 minutes or until lightly golden brown.

5. Cool the cookies on the sheets for a few minutes, then remove to a rack to cool completely.

Makes about 3 dozen cookies