We’ve been making Sunrise Cookies for what seems like forever. And we can’t stop because they’re just so good. Their warm aromas fill up the kitchen when baking signaling Fall baking is here.
They’re packed with the goodness of unsalted almonds, old-fashioned rolled oats, and a burst of flavor comes from dried cranberries. These cookies are the perfect companion to your morning cup of coffee or tea. Of course my kids love them with a glass of cold milk. Versatile and delicious – try them out and let me know what you think!
Ingredients:
- 2 cups unsalted almonds
- 1½ cups old-fashioned rolled oats
- ¼ + 1 cup all-purpose flour
- ¼ tsp cinnamon
- 1 tsp baking soda
- ½ tsp salt
- 2 cups dried cranberries
- 2 cups raisins
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 cup unsalted butter, room temperature
- 1 egg
- ¼ cup buttermilk
- 1 tsp vanilla extract
Instructions:
1. Preheat and Toast Almonds:
- Preheat your oven to 350ºF (175ºC).
- Spread the unsalted almonds on a baking sheet and toast them for about 8-9 minutes until they release a delightful aroma. Set them aside to cool.
2. Blend Almonds and Oats:
- Once the toasted almonds have cooled, place them in a blender along with the old-fashioned rolled oats.
- Add ¼ cup of all-purpose flour to the blender to help achieve a breadcrumb-like consistency.
- Pulse the mixture in thirds until you get the desired texture.
3. Prepare Dry Ingredients:
- In a separate bowl, combine the nut and oat mixture with 1 cup of all-purpose flour, cinnamon, baking soda, salt, dried cranberries, and raisins. Mix well and set aside.
4. Cream the Butter and Sugars:
- In a mixing bowl, cream together the room-temperature unsalted butter, light brown sugar, and granulated sugar on medium-high speed. Continue until the mixture becomes pale and smooth.
5. Add Egg, Buttermilk, and Vanilla:
- Scrape down the sides of the mixing bowl and add one egg.
- Once incorporated, pour in the buttermilk and vanilla extract.
- Turn the mixer to medium-high speed and mix until the batter becomes light and fluffy, which should take about 1-2 minutes.
6. Combine Wet and Dry Ingredients:
- Turn the mixer to low speed and gradually add the dry ingredient mixture. Remember to scrape down the sides of the bowl at least once during mixing.
- The dough should hold together without being too sticky to roll into balls.
7. Shape and Bake:
- Pre-measure heaping 1/3 cup portions of dough and drop them onto a baking sheet lined with a Silpat or parchment paper. You can fit 5 cookies on a baking sheet.
- Bake the cookies for 16 minutes at 350ºF (175ºC) or until they turn golden in color, yet remain soft to the touch.
- If using two baking sheets, place one on the upper rack and one on the lower rack, switching their positions halfway through the cooking time.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Sunrise Cookies bring warmth to your mornings and pair well with a hot cup of coffee or cold glass of milk. They have the perfect blend of almonds, oats, cinnamon, and dried cranberries, making them a perfect way to start your day.

Sunrise Cookies
Ingredients
- 2 cu[ unsalted almonds
- 1½ cups old-fashioned rolled oats
- 1 1/4 cup all-purpose flour 1 cup + 1/4 cup
- ¼ tsp cinnamon
- 1 tsp baking soda
- ½ tsp salt
- 2 cups dried cranberries
- 2 cups raisins
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 cup unsalted butter room temperature
- 1 egg
- ¼ cup buttermilk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350º
- Toast almonds on a sheet pan, approximately 8-9 minutes. Set aside and let cool
- Put fully cooled nuts and the oats in a blender, add ¼ cup of flour, and pulse into a fine, breadcrumb-like consistency (You may need to do this in batches depending upon the size of your food processer or blender)
- Combine nut/oat mixture with 1 cup of flour, cinnamon, baking soda, salt and dried fruits, mix, and set aside
- Cream butter and both sugars together on medium-high speed until pale and smooth
- Scrape down the sides of the mixing bowl, turn back on at medium speed. Add one egg. When incorporated, add buttermilk and vanilla extract. Turn mixer to medium-high speed and mix until light and fluffy, about 1-2 minutes
- Turn mixer to low speed and gradually add dry ingredients. Scrape down bowl at least once during mixing
- Dough should hold together but not be too sticky to roll into balls
- Measure a heaping 1/3 cup dough, drop cookies onto a baking sheet lined with Silpat. You can fit 5 cookies on a baking sheet.
- Bake cookies for 16 minutes until golden in color, but still soft to the touch. If using 2 baking sheets, place one on upper rack and one on the lower, switching the pans halfway through the cooking time. Cool on pan for 5 minutes then on wire rack until completely cool.
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