Raspberry Almond Oatmeal Cookies
Soft, chewy, and bursting with fresh, fruity flavor, Raspberry Almond Oatmeal Cookies are a delightful twist on the classic oatmeal cookie. These cookies marry the nutty crunch of sliced almonds with the vibrant sweetness of fresh raspberries, creating a perfect balance of textures and flavors. Made with wholesome rolled oats, a touch of cinnamon, and a buttery base, they’re both comforting and indulgent. Easy to prepare in under 30 minutes, these cookies are perfect for afternoon snacks, dessert spreads, or even as a unique edible gift. Whether you enjoy them warm from the oven or paired with a cup of tea, these raspberry almond delights will quickly become a favorite in your cookie rotation.
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Ingredients
- 115 grams unsalted butter
- 100 grams light brown sugar
- 50 grams granulated sugar
- 1 piece large egg
- 1 teaspoon vanilla extract
- 120 grams all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 150 grams rolled oats
- 60 grams sliced almonds
- 120 grams fresh raspberries
Directions
Step 1
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, beat the unsalted butter, light brown sugar, and granulated sugar together using a hand or stand mixer until the mixture is light and fluffy (around 2-3 minutes).
Step 3
Add the egg and vanilla extract to the bowl and mix until fully incorporated, scraping down the sides of the bowl as needed.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
Step 5
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Step 6
Stir in the rolled oats and sliced almonds, folding gently to ensure even distribution.
Step 7
Carefully fold in the fresh raspberries, taking care not to crush them too much. The dough will be sticky.
Step 8
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Step 9
Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers appear set.
Step 10
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Store the cookies in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | 774.3 grams (774.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2913 |
| Total Fat 145.70g | 187% |
| Saturated Fat 63.10g | 316% |
| Cholesterol 441mg | 147% |
| Sodium 1338mg | 58% |
| Total Carbohydrate 369.30g | 134% |
| Dietary Fiber 35.60g | 127% |
| Total Sugars 158.40g | |
| Protein 58.40g | 117% |
| Vitamin D 41IU | 205% |
| Calcium 436mg | 34% |
| Iron 17mg | 94% |
| Potassium 1647mg | 35% |
Source of Calories