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Oat, raisin & almond cookies

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

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

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

Instructions

    Cup of Yum
  1. Toast the almonds as per instructions above
  2. Using an electric mixer, cream the butter and sugar until light and fluffy, about 3 minutes.
  3. 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.
  4. 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.
  5. Preheat the oven to 180C / 350 F
  6. While the oven is heating up, set aside the cookie dough in the fridge for around 15 - 30 minutes.
  7. Scoop out around 1 tablespoon of cookie dough per cookie onto lined baking sheet leaving space in between each to allow for expansion
  8. 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)