Chocolate, Cranberry, Almond Cookies- Adult and toddler version

Here's our recipe for Chocolate, Cranberry, Almond Cookies and a nut free version which is just plain chocolate chip cookies. My son has a peanut allergy and we don't know if he's allergic to other types of nuts. So to be safe I make separate kinds of cookies. I've been making these cookies for years and its so much more fun to make with my 2 year old Ethan. He enjoys baking and spending time with me in the kitchen. My 5 month old likes to watch us too, eventually I'll have 2 boys in the kitchen.

Ingredients
2 cups lightly packed brown sugar
2/3 cup melted butter
2 eggs
2 cups flour
1 tsp baking soda
1/4 tsp salt
2 dashes of nutmeg
1/4 cup chocolate chip (separate batch)
1/4 cup chocolate chip
1/4 cup sliced almonds
1/4 cup dried cranberries

1. Preheat oven to 375 degrees.

2. In a large bowl add the 2 cup brown sugar, 2/3 cup melted butter and 2 eggs. Mix until well combined.

3. In another bowl add the 2 cups flour, 1 tsp baking soda and salt. Mix together

4. Add the flour to the wet ingredients in 2 batches. Mix until well combined.

5. Separate the batter into 2 bowls, 1 batch will be just chocolate chips and the other will be the cranberry and almond version.

6. For the chocolate chip cookie version, add 1/4 chocolate chips. You can add more but this way there isn't too much chocolate in the cookie. Set aside

7. For the other batch, add 2 dashes of nutmeg, 1/4 cup chocolate chips, 1/4 cup dried cranberries and 1/4 cup sliced almonds. Mix until well combined.

8. On a parchment lined baking sheet, using a cookie scoop, scoop the chocolate chip cookie version first. (to avoid cross contaminating with the nut version). Bake for 8-10 mins on the middle rack, no longer than 10 mins.

9. Repeat this with the cranberry, almond version. Bake for 8-10mins on the middle rack.

10. The cookies will come out too soft at first, but once they set they are become chewy and soft. Allow them to cool completely.