Merry Christmas to those of you who celebrate, and warm wishes to visitors of any or no faith!
The name for these cookies is a mouthful, but that list of ingredients lets everyone know that these aren’t standard Oatmeal Cookies. No, these Raspberry-Almond-Chocolate-Oatmeal Cookies are loaded with flavors and textures with nary a raisin in sight.
The chocolate is optional here, but I really do love that chocolate-raspberry combo. It adds some oomph (and results in a few more cookies). Only use mini chips, though, or you’ll likely have cohesion issues.
Bready or Not Original: Raspberry-Almond-Chocolate-Oatmeal Cookies
These are a special variant on standard oatmeal cookies. The frozen raspberries add a lovely punch of flavor. The optional mini chocolate chips (and only use mini-size here) add a great flavor contrast. Makes about 44 cookies without the mini chocolate chips, 48 with.
Servings: 44 cookies
Equipment
- parchment paper
- kitchen shears
- small cookie scoop or teaspoon
Ingredients
- 3/4 cups frozen raspberries unthawed
- 1/4 cup unsalted butter room temperature
- 1/4 cup almond butter room temperature
- 1/2 cup brown sugar packed
- 1/4 cup white sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 1/2 cups old fashioned rolled oats
- 1/4 cup pepitas
- 1/2 cup mini chocolate chips optional but awesome
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Use kitchen shears to gently shatter apart the frozen raspberries into a measuring cup. Set cup in freezer again as the rest of the dough is formed.
- In a large bowl, beat together butter, almond butter, brown sugar, and white sugar until light and fluffy. Add in eggs, vanilla, and almond extract. Follow up with flour, baking soda, cinnamon, nutmeg, and salt. Stir in oats and pepitas until combined.
- If using, fold in the mini chocolate chips. Gently fold in frozen raspberries until evenly dispersed in the dough. Note that if an excess of raspberry bits are left until the end, the dough will be especially wet and harder to work with.
- Use a small cookie scoop or teaspoon to form balls about 1 inch apart onto the prepared baking sheet. Bake until cookies are set, 9 to 10 minutes. Chill remaining dough while a batch bakes.
- Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely. Store in a sealed container at room temperature.
