Almond and Raisin Oatmeal Cookies have a crunchy exterior with soft interior and loaded with plump raisins, almond slices, and oats.
Almond and Raisin Oatmeal Cookies is my solution for eating cookies without having a 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 in soluble fiber which helps 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. Therefore, oatmeal cookies may have the same fat as other cookies, but more protein, fiber, vitamins, and minerals. Eating oats also slows digestion and makes you feel full for longer, which is considered 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 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, oatmeal cookies are still 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 a 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
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 a 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 simply needs 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 them 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 still warm cookies will trap the steam inside the container, which will make them soggy.
More Oatmeal Cookie Recipes
While you are here, check out also these oatmeal cookie recipes!
- Soft and Chewy Oatmeal Cranberry Cookies
- Almond Miso Oatmeal Cookies
- Crunchy Oatmeal Raisin Cookies
- Eggless Chocolate Chip Oatmeal Cookies