french creek kitchen
Lunch Box Cookies
2 cups all purpose flour
1/4 cup almond flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, room temperature
3/4 cup brown sugar
1/2 cup sugar
2 eggs, room temperature
1 teaspoon vanilla
12 oz chocolate chips
1 cup old fashioned rolled oats
3/4 cup dried cranberries
Preheat the oven to 375 F
Line two baking sheets with parchment paper or non-stick spray.
In a medium bowl, mix together the flour, almond flour, baking soda and salt. Set aside.
In the bowl of a stand mixer, fitted with a paddle attachment, beat together the butter, brown sugar, and sugar until light and creamy. Add the vanilla, mix to combine. Add the eggs one at a time, scraping down the bowl with a spatula between each egg, mixing until well combined. Slowly, with the mixer on low, add the flour mixture until just combined. Scrape down the bowl with the spatula, and give it one more good mix. Add the chocolate chips, oats and dried cranberries. Mix on low until well incorporated.
Drop the cookie dough by the spoonful or with a small scoop, leaving 2 inches between each cookie to give room for them to spread. you should get 12 per cookie sheet.
Bake for 12-14 minutes, turning the cookie sheet halfway through cooking, or until golden brown on the edges, and just setting on the middle. Remove from oven and cool on the cookie sheet for 2 minutes, then move to a cooling rack to finish cooling.