Oat, raisin & almond cookies

Name: Oat, raisin & almond cookies
Prep time: 10 min
Cook time: 18 min
Yield: 1 serving
Ingredients: 1 1/2 cups all-purpose flour; 3/4 cup almond flour; 3/4 tsp baking soda; 1/4 tsp salt; 225 g butter; 1 1/2 cups light muscovado sugar; 2 large free-range eggs; 1 Tblsp vanilla extract; 1/2 tsp almond extract; 1 1/4 cups rolled oats; 1 1/2 cups raisins; 1/2 cup finely chopped roasted almonds

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Prep Time
10 mins
Cook Time
10 mins
Course
Baked Goods
Cuisine
American

Oat, raisin & almond cookies

Quade Mayo

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Soft and chewy oat & raisin cookies from Magnolia Bakery in NYC

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Ingredients

1 1/2 cups all-purpose flour
3/4 cup almond flour
3/4 tsp baking soda bicarb
1/4 tsp salt
225 g butter 1 cup or (2 sticks), room temperature
1 1/2 cups light muscovado sugar or firmly packed light brown
2 large free-range eggs room temperature
1 Tblsp vanilla extract
1/2 tsp almond extract
1 1/4 cups rolled oats
1 1/2 cups raisins
1/2 cup finely chopped roasted almonds

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Instructions

Toast the almonds as per instructions above
Using an electric mixer, cream the butter and sugar until light and fluffy, about 3 minutes.
Add each egg one at a time, ensuring that each well mixed before adding the next one. Add the vanilla and almond extract and mix well, scraping down the bowl if necessary.
Sift the all-purpose flour, baking soda and salt and add this to the mix along with the almond flour, raisins and nuts and mix until well combined.
Preheat the oven to 180C / 350 F
While the oven is heating up, set aside the cookie dough in the fridge for around 15 - 30 minutes.
Scoop out around 1 tablespoon of cookie dough per cookie onto lined baking sheet leaving space in between each to allow for expansion
Bake for 15 - 18 minutes until golden brown

Notes

The longer you leave the dough in the fridge the less it will spread when baking and you will land up with a softer and thicker cookie.
Use a tablespoon size spring-release ice cream scoop to make evenly sized and consistently formed cookies (also a whole lot easier)