Oat, raisin & almond cookies recipe
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 grams 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 Tbsp 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
- 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)