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oat & nut cookies

oat & nut cookies

Does your oatmeal cookie recipe need an upgrade? I am never satisfied with having only raisins in an oatmeal cookie, I need oomph. I found inspiration while looking at the snack section of my fridge -  I threw in all the nuts that go well with raisins. And since I’m all about that honey life, I couldn’t resist adding that too - we have at least 15 different types of honey at home on any given day (a post on all of those is coming in the near future). Almond butter is another one of my favorites, so I decided to add a little and it made the cookies taste amazing. It also helps keep all the ingredients together and gives the cookie a nice soft middle and crisp edge - the best of both worlds! 

Ingredients:

  • 1 cup unsalted butter (room temperature)

  • 2 large eggs

  • 1 cup brown sugar

  • 1/4 cup honey

  • 1/4 cup almond butter

  • 1 tsp vanilla extract

  • 1 to 2 tsp cinnamon (depending on your taste)

  • 1/2 tsp salt

  • 3 to 3 & 1/2 cups old-fashioned rolled oats

  • 1/2 cup raisins

  • 1/4 cup chopped pecans

  • 1/4 cup chopped walnuts

  • 1/4 cup chopped pistachios


Instructions:

  1. Using an electric mixer, whisk softened butter and eggs until smooth

  2. Add sugar, honey, and almond butter until smooth and somewhat fluffy looking (you will need to scrape down sides in between mixing).

  3. Add vanilla extract, cinnamon, salt and mix for another 2 minutes.

  4. Add rolled oats, raisins, and all the nuts and dates. Add 3 cups oats first then slowly add the rest if mixture seems too wet. Use your spatula to mix everything together then refrigerate the mixture for at least 2 hours. Refrigeration is necessary to let it thicken up, otherwise the cookies come out flat.

  5. Preheat the oven to 350 and line a baking sheet with parchment paper.

  6. Using a scooper, place cookies on sheet until your oven is ready. This recipe will yield about 20-24 medium sized cookies.

  7. Bake at 350 for 10 minutes then lower temperature to 250 and bake for another 2-3 minutes. While they are baking, the almond butter will release some oil which helps crisp the edges. Cookies should be lightly brown on top and bottom when done, if you want them darker just leave them in there on 250 a bit longer.

  8. Take cookies out and let them cool for at least 10 minutes. Enjoy!

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