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Almond-Oatmeal Cookies with Black Raspberries
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Prep Time:
20 minutes
Cook Time:
12 minutes
Total Time:
32 minutes
Indulge in decadent oatmeal cookies with black raspberries, almond butter, and sliced almonds for a delightful twist on a classic treat.
Ingredients:
  • 1/2 cup unsalted butter, softened
  • 1/2 cup almond butter,at  room temperature
  • 1 cup firmly packed brown sugar
  • 1/2 cup white sugar
  • 2 eggs, at room temperature
  • 1/4 teaspoon almond extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 3 cups old fashioned oats
  • 1/2 cup sliced almonds
  • 1 1/2 cups frozen black raspberries
Instructions:
  • Preheat the oven to 350°F (175°C) and prepare two baking sheets with parchment paper or silicone baking mats.
  • In a large bowl, cream together butter, almond butter, brown sugar, and white sugar until creamy. Mix in eggs, vanilla, and almond extract until well combined. Stir in flour, baking soda, cinnamon, nutmeg, and salt until just mixed. Gently fold in oats and sliced almonds. Carefully incorporate frozen black raspberries without thawing.
  • Scoop out 1 1/2 tablespoons of dough and place them 1 inch apart on the baking sheets.
  • Bake in the preheated oven until the cookie bottoms are gently turning golden brown, about 12 to 14 minutes (avoid overbaking). Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

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