New year – new cookies! That’s the saying right? Well it is for me, haha! And if you know me, then you know one thing I don’t do is go on a diet this month. But, I know many people do and that many people try to eat healthier right now. So, I thought why not give you guys a healthier cookie to start out the new year, but one that is equally delicious!
I don’t bake a lot of oatmeal cookies because they just haven’t been big sellers at the bakery, but it’s not because I don’t like them. They actually used to be my favorite type of cookie when I was in middle school. I loved the soft and chewy texture and the added cinnamon paired with sweet raisins. Oatmeal Raisin Cookies are a classic for a reason.
So today I’m remaking that classic with the swap of golden raisins in place of regular raisins. Golden raisins are raisins that are usually dried in dehydrators with controlled temperature and humidity, which allows them to retain a lighter color and more moisture. I believe they also taste sweeter than a traditional raisin with a lighter note to them as well. They pair really well with butter, sugar, and cinnamon just like their darker friends.
I also added almonds to this cookie recipe for some added texture and extra health benefits! Almonds are a great addition to cookies as their flavor goes well with almost anything! When I’m adding them to cookies, I usually use the sliced almonds with their skins as I like the flavor of the skins in these cookies. You can use whole almonds and chop them up yourself as well or also use blanched slivered almonds if that’s what you have.
Tips for making the best Oatmeal Raisin Almond Cookies
• Make sure to use soft butter. This will make the first step quicker and also make your cookie dough easier to work with once it’s done. I like to leave butter out overnight, or all day because butter softens best at room temperature. If you do have to microwave it, make sure to only microwave 1 stick for no more than 10 seconds at a time, as it can melt your butter.
• Make sure you are using large eggs, if you don’t have large and only have medium or extra large then be sure to weigh your eggs so you have the right amount of eggs. Using eggs that are too small will yield in a dry cookie dough, and using eggs that are too large will yield in a wet/sticky cookie dough. One large egg weighs about 50 grams, so if you’re using a different size the trick is to scramble them in a separate bowl, and weigh out exactly what you need. Store the extra in an airtight container in the fridge and use them for breakfast or egg was for pies.
• Make sure your cookies are all the same size when forming them into disks. If you have really large ones or really small ones they will be under baked or over baked.
• Make sure to store these in an airtight container so they retain their soft and chewy texture.
Oatmeal Raisin Almond Cookies
Makes 24 cookies
1/2 cup (113 grams) organic salted butter, softened
113 grams (1/2 cup) organic packed dark brown sugar
57 grams (1/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
2 organic large eggs
170 grams (1 1/3 cups) organic all purpose flour
113 grams (1 cup plus 2 tablespoons) organic rolled oats
2 teaspoons organic cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
117 grams (3/4 cup) organic golden raisins
113 grams (1 cup) organic sliced almonds with their skins
Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, dark brown sugar, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks. Add the eggs and mix just slightly, enough to break the yolks.
In a separate bowl, add the flour, rolled oats, baking soda, and sea salt and whisk together. Add to the butter mixture and mix on low until combined. Add the golden raisins and almonds and mix on low until combined.
Using your hands, form the cookie dough into 24 balls and place on prepared cookie sheets spacing them about 1-inch apart. Flatten them slightly so they are about 2-inches in diameter and look like round disks.
Bake for 11 minutes or until set and dry around the edges. Allow to cool completely on the cookie sheets.
Store in an airtight container for up to 7 days.
Gluten Free – Use gluten free oats and replace the all purpose flour with 185 grams (1 cup plus 3 tablespoons organic gluten free flour blend.
High Altitude – Bake at 375°F for 8 minutes or until set and dry around the edges.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!