These Chewy Maple Almond Oatmeal Cookies are like a cozy hug on a chilly day. With the rich sweetness of maple syrup and the nutty crunch of almonds, they're perfect for fall or anytime you crave a comforting treat. Plus, they're a delightful twist on the classic oatmeal cookie.
Butter is the base of this cookie, providing richness and helping to create that chewy texture we all love. Pure maple syrup is key here; it sweetens the cookies while adding depth of flavor. Use the real stuff for the best taste. Light brown sugar adds moisture and pairs beautifully with the maple. Eggs are the glue, binding everything together while adding some lift. A dash of vanilla extract enhances all those warm flavors. All-purpose flour gives structure, while baking soda ensures the cookies rise just right. Salt balances the sweetness and enhances flavor. Old-fashioned rolled oats provide body and a hearty texture. Toasted almonds give a nutty crunch, and the raisins add that chewy, sweet contrast.
These cookies are perfect with a glass of cold milk or a hot mug of tea. For a delightful dessert, try crumbling them over vanilla ice cream. They're also great for packing in lunchboxes or sharing at a potluck.
First, start by preheating your oven to 350°F (175°C). While that's heating up, line two baking sheets with parchment paper to prevent sticking. In a large bowl, cream together the butter, maple syrup, and brown sugar until the mixture is light and fluffy. This should take about 3-4 minutes with an electric mixer — don't rush it!
Next, add the eggs one at a time, beating well after each addition. This ensures the eggs are evenly incorporated, which is key for the right texture. Stir in the vanilla extract for that extra depth of flavor.
In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the creamed mixture. It's best to do this in parts to avoid a flour explosion in your kitchen! Once combined, fold in the oats, toasted almonds, and raisins until they're evenly distributed.
Now, drop tablespoonfuls of the dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Pop them in the preheated oven and bake for 10-12 minutes, or until the edges are lightly browned. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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