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Preacher Cookies


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Preacher Cookies





1½ cups sugar 

½ cup butter

½ cup whole milk

½ cup almond butter

3 tablespoons natural unsweetened cocoa powder

1 teaspoon vanilla extract

3 cups quick-cooking oats

½ cup sliced almonds, toasted

½ cup shredded, sweetened coconut

½ cup dried cranberries

Garnish: chopped almonds and dried cranberries



• Line 2 baking sheets with waxed paper. Set aside. 

• In a medium saucepan, combine sugar, butter, and milk. Cook over medium-high heat until butter melts and is combined, stirring constantly. Bring to a boil, and boil for 1 minute. Remove from heat. 

• Add almond butter, cocoa powder, and vanilla extract, stirring until combined. Add oats, almonds, coconut, and cranberries, stirring to combine.  

• Using a levered 1-tablespoon scoop, drop mixture onto prepared baking sheets. 

• While cookies are still soft, garnish with chopped almonds and additional cranberries, if desired, pressing slightly to adhere. 

Let cookies sit until firm.

• Store in a covered container in the refrigerator for up to 2 days.



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