Toasted Almond Oatmeal Raisin (Print Version)

Warm oatmeal with toasted almonds, raisins, and a hint of cinnamon for chilly evenings.

# List of Ingredients:

01 - 1 1/2 cups old-fashioned rolled oats

02 - 1 cup all-purpose flour

03 - 1/2 tsp baking soda

04 - 1/2 tsp ground cinnamon

05 - 1/4 tsp salt

06 - 1 cup sliced almonds, toasted

07 - 3/4 cup raisins

08 - 1/2 cup unsalted butter, softened

09 - 1/2 cup packed light brown sugar

10 - 1/4 cup granulated sugar

11 - 1 large egg

12 - 1 tsp pure vanilla extract

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.

02 - Toast sliced almonds in a dry skillet over medium heat until golden and fragrant, about 3–4 minutes, stirring frequently. Set aside to cool.

03 - In a medium bowl, whisk together oats, flour, baking soda, cinnamon, and salt until well blended.

04 - In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy.

05 - Beat in the egg and vanilla extract until fully incorporated.

06 - Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.

07 - Gently fold in toasted almonds and raisins until evenly distributed throughout the dough.

08 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them 2 inches apart to allow for spreading.

09 - Bake for 10–12 minutes, or until edges are golden brown but centers remain slightly soft.

10 - Let cookies rest on baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

01 -

The toasted almonds add this incredible crunch that keeps you coming back for just one more
These cookies manage to be both chewy and tender in the same bite
They actually taste better the next day, if you can manage to save any

02 -

Overmixing the dough makes tough cookies, so stop as soon as the flour disappears
That slightly underbaked look in the center means theyll stay chewy for days
Hot almonds will melt the dough and change the texture, so let them cool first

03 -