Almond and Raisin Oatmeal Cookies
Have you ever felt convicted after eating too much dessert? I have a real sweet tooth and literally cannot say no for dessert, especially cookies. I love food more than anything in my life, but being healthy is also really important to me. Almond and Raisin Oatmeal Cookies is my solution for eating cookies without having guilty conscience. These oatmeal cookies have loads of oats, raisins, and almond slices with a lovely hint of cinnamon powder. Crunchy around the edges and soft in the center. All of these components create irresistibly oatmeal cookies.
Are Eating Oatmeal Cookies Healthy?
Compared to other cookies, oatmeal cookies may contain the same amount of sugar, butter, flour, and eggs. Nevertheless, these cookies have an added bonus; they are also packed with a lot of oats with optional additions of sweet raisins and crunchy nuts. Oatmeal cookies cannot compare nutritionally to oatmeal, but they do offer some nutritional value. Oats are rich of soluble fiber which help in lowering cholesterol levels. They are ultimately good for breakfast and full of fiber, protein-packed, low on fat, vitamins, and minerals, which make them top the healthy food charts. Therefor, oatmeal cookies may have the same fat with other cookies, but more protein, fiber, vitamins, and minerals. Eating oats also slows digestion and makes you feel full for longer, which is considerably great to support weight loss.
The great thing about oatmeal cookies is on how easy and versatile it is. You can add certain ingredients like dried fruits and nuts to improve the nutrition of your oatmeal cookie if you make them from scratch. For this recipe, I use raisins and almonds for the additions. Raisins may be tiny in size, but they are packed with a nutrition and usually added to high-energy food supplements. Meanwhile, almonds are rich in healthy fats, antioxidants, vitamins, and minerals, and more importantly they are great for preventing heart diseases, improving bone health, and strengthening the immune system.
Even with healthy additions, an oatmeal cookies is still a cookies. They may contain more nutrients than other cookies, but you still need to limit their daily consumption.
Tips on Making Almond and Raisin Oatmeal Cookies
1. Plump the raisins
Before you mix all of the ingredients, soak the raisins in hot water to give them time to plump up. Drain and dry them on paper towel before adding them to the dough so that they do not add too much moisture to the cookies.
2. Cream the butter and sugar
It is really important to use cold butter because cold butter has ability to hold air. When creaming the butter and sugar together, you are using the sugar to incorporate air pockets into the butter, which will make your cookies light and crisp. Beat the butter and sugar for about 3 minutes until lighter and fluffier. Using cold butter will also help the cookies hold shape when baking.
3. Choose your oats
You can actually choose different type of oatmeal for this recipe. There are three main types of oatmeal to choose from: rolled oats, quick cooking oats, and instant oats. Rolled oats are less processed than quick oats, thus retaining more nutrients. When you make oatmeal cookies with rolled oat, the whole oats are clearly visible in the cookies and the cookies’ texture is slightly chewy. Quick cooking oats are rolled oats that have been broken down into smaller pieces and enables them to cook more quickly. They have a slightly finer texture and cookies that are made with this type of oats tend to look prettier because they give a baked good a very uniform texture. Lastly, instant oats are much finer than quick cooking oats and it is simply need hot water added. They tend to absorb more moisture and can alter the texture of the cookies.
Rolled oats and quick cooking oats are great for oatmeal cookies. I personally like to use quick cooking oats for cookies as they tend to be more uniform.
4. Shape the dough
Using ice cream scoop to shape the dough is an easy and quick way to make sure your cookies come out the same size. Don’t roll the cookie dough with your hands as the heat from your body temperature will melt the butter and make the cookies spread when baking. If you roll the cookie dough with your hands, chill the cookie dough in the refrigerator for about 30 minutes before baking. You may flatten the dough ball with a fork if you want thinner oatmeal cookies.
5. Allow cookies to cool on baking sheets
If you like chewy cookies, allow the oatmeal cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack. This gives the cookies a chance to firm up a bit before you slide a spatula underneath them. For crispier cookies, let cookies cool for a minute on the baking sheet before transferring to a wire rack. Make sure to entirely cool the cookies before you wrap them up. Wrapping a still warm cookie will trap the steam inside the container, which will make it soggy.
Almond and Raisin Oatmeal Cookies
- 1 cup butter (225 gr) cold, softened
- 1 cup granulated sugar (200 gr)
- 1 cup brown sugar (200 gr)
- 2 eggs
- 1 tsp vanilla extract
- 2 cup all purpose flour (240 gr)
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp ground cinnamon
- 3 cups quick cooking oats (250 gr)
- 1 cup raisins (150 gr)
- 1 cup almond slices (110 gr)
Preheat oven to 375 F/190°C. Prepare 2 baking sheets and grease or line them with parchment papers.
Soak the raisins in hot water. Set aside.
In big bowl, cream butter, granulated sugar, and brown sugar until incorporated. Beat in eggs one at a time, then stir in vanilla.
In different bowl, combine all purpose flour, baking soda, salt, and ground cinnamon. Stir in the dry ingredient into the wet ingredient.
Drain and dry the raisins with paper towel. With a spatula, stir in the oats, raisins, and almond slices until incorporated.
With ice cream scoop (about 2 tablespoons), drop the dough on prepared baking sheets, leaving 2 inches apart. You may flatten the dough ball with a fork (optional).
Bake for 10-15 minutes or until golden brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
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