If we are out in Burnaby or anywhere near, we stop in at Avalon Dairy to load up on butter, milk, eggs and if in season, their amazing eggnog.  You can also find them in most local grocery shops, but there’s an amazing lunch counter at the dairy that makes the trip a little extra awesome. Sean’s Good Eats had the beef dip on special and we both had to have it.

Onto cookies then. These cookies are tasy, and they’ve got a bit more nutrition than some with the addition of the oats and fruit.

With the ven rack in middle, preheat the oven 350 degrees F. I use silpat trays when baking, if you don’t have them, use parchment to line your baking sheets.

1 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

In  a medium bowl, blend the flour, cinnamon, baking powder, baking soda, and salt.

1 stick unsalted Avalon butter – room temperature
1/2 cup light brown sugar
1/2 cup white sugar
1 large egg – room temperature
1/2 teaspoon vanilla extract
2 cups old fashioned oats
1 cup dried cranberries
1 cup macadamia nuts roughly chopped
1 cup chocolate chips

In a large bowl beat the butter and sugars together until light and fluffy, about 1 minute. Add the egg and vanilla and beat until smooth.  Gradually add the flour mixture with the beaters running and blend. Use a wooden spoon to add the oats, cranberries and chocolate chips and pecans.

Scoop out tbsp or whatever size you want you cookies. Don’t make them too big or they won’t cook evenly.  Arrange evenly apart, on baking sheets and flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes.

Serve Oatmeal Chocolate Chip Cranberry Macadamia Nut Cookies with milk….we love Avalon, of course.