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Almond-Oatmeal Cookies with Black Raspberries

Almond-Oatmeal Cookies with Black Raspberries

Cost $12, save $8

Source: Recommended by CookPal

  • 15 Min
  • 40 Servings
  • $12

INGREDIENTS

  • Wet Ingredients

    • 🧈 1/2 cup unsalted butter, softened
    • 1/2 cup almond butter, at room temperature
    • 1 cup brown sugar
    • 1/2 cup white sugar
    • 🥚 2 large eggs, at room temperature
    • 2 teaspoons vanilla extract
    • 1/4 teaspoon almond extract

  • Dry Ingredients

    • 1 1/2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 🧂 1/2 teaspoon salt
    • 3 cups old fashioned rolled oats
    • 1/2 cup sliced almonds
    • 1 1/2 cups raspberries

STEPS

1

Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper or silicone baking mats.

2

In a large bowl, beat butter, almond butter, brown sugar, and white sugar together until light and fluffy. Add in eggs, vanilla, and almond extract, and mix until thoroughly incorporated. Add in flour, baking soda, cinnamon, nutmeg, and salt, and mix until just combined. Fold in oats and sliced almonds until incorporated. Gently fold in frozen black raspberries (do not thaw first) until evenly dispersed in the dough.

3

Drop rounded 1 1/2 tablespoon-sized balls of dough 1 inch apart onto the prepared baking sheets.

4

Bake in the preheated oven until the bottoms of cookies are just beginning to turn golden brown, 12 to 14 minutes. Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely.

NUTRIENTS

Per 1 serving

🔥

123

Calories

  • 3
    Protein
  • 17
    Carbs
  • 5
    Fats

💡 If frozen black raspberries are unavailable, substitute with chopped frozen red raspberries or blackberries.Do not thaw raspberries before adding them to maintain the cookie texture.Use silicone baking mats for easier cleanup.