Carol's Oatmeal Cookies

Yummy cookies made with a friend's recipe. The Lawyer loved these because, he said, "they have three of my favorite things in them." That would be oatmeal, cranberries, and chocolate.

Carol's Oatmeal Cookies

1/2 cup sucanat (or coconut palm sugar)
4 Tbl. coconut oil
1 large egg
1/2 cup whole wheat flour
1 and 1/2 cups regular rolled oats
1/2 tsp salt
1/4 tsp baking soda
1 tsp pure vanilla extract
1/2 tsp pure almond extract
1/2 cup dried cranberries (or raisins)
1/2 cup chopped pecans (or walnuts)
1/2 cup chocolate (or carob) chips

1. Preheat oven to 350 degrees. In a large mixing bowl, beat sugar and egg until creamy. Slowly stir in coconut oil (I used melted oil) and extracts, mixing until creamy.

2. Sift flour with baking soda and salt. Stir into the egg mixture. Add oats, until blended. Stir in nuts, fruit, and chips. The mixture will be very chunky.

3. Use a medium scoop to place batter on stones (or use parchment paper on baking sheets). Lightly flatten each cookie with a fork or spatula. Bake in preheated oven for 10-15 minutes. Cookies should be light brown around the edges. Remove from stone and place on a wire rack to cool.

Other notes:
I doubled the recipe and hoped to have some to freeze... but we love them too much and they will all be eaten soon. The almond extract in these is what really makes the unique and extra delicious. I also added ground flax seeds (as I do to most things); the flax was good because it adds a nutty flavor and I didn't have any other nuts to add. SO thankful my friend Carol made these for us and passed along her recipe!