Oatmeal Cookies
Crunchy and chewy Oatmeal Cookies, with nuts and dried fruits.
Servings: 22 large cookies
Calories: 203kcal
Ingredients
- 1 cup roasted almond shavings (or chopped pecan/walnut)
- ¾ cup unsalted butter, melted at room temperature*
- 1 cup brown sugar*
- 1 large egg*
- 1 teaspoon vanilla extract
- ¾ cup flour*
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups rolled oats*
- 1 cup dried cranberries/ raisins* /apricots
- 2 tablespoons cherry brandy (Kirschwasser) - (or spiced rum/ bourbon)
Instructions
- Soak the dried fruits with the kirschwasser ahead of time. (6-12 hrs. is the recommended time but I did it only for an hour).
- Roast the almond shavings or other nuts by spreading them out in a lined baking sheet and place them in the oven for 8-10 minutes at 180°C/350°F.
- In a bowl, cream together brown sugar and butter using hand or stand mixer for about 3 minutes until light and fluffy.
- Add egg and vanilla extract and beat to combine. Add flour, salt, baking soda and ground cinnamon and mix until well incorporated.
- Stir in oats and dried fruits and fold until well blended. Lastly, add the roasted almond shavings and then fold again.
- Scoop ¼ cup of cookie dough (or use an ice cream scoop) and with damp hands flatten each cookie batter to about a half inch thick and place them on the cookie sheet.
- Bake at 180°C/350°F for about 12-15 minutes or until edges are golden brown. Let them cool on the baking sheet for a couple of minutes before transferring to cooling rack.
Notes
the ingredients with an asterisk (*) are the basic ingredients for Oatmeal Raisin Cookies.
Nutrition
Calories: 203kcal | Carbohydrates: 26g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 163mg | Potassium: 97mg | Fiber: 2g | Sugar: 13g | Vitamin A: 205IU | Calcium: 31mg | Iron: 1mg