Raspberry Almond Oatmeal Cookies

READY IN: 39mins
Recipe by Wildflour

This is a VERY old recipe that I doctored years ago!

Top Review by ClydesBonnie

I tried these cookies today for the first time. I did not have dark brown sugar so used light in its place. The cookies spread a bit more than I anticipated, so next time I would be a bit more generous with the raspberry preserve. I chose not to cover the preserve with cookie dough, but rather used a sliced almond to cover up, giving the cookie a slightly different look and enhancing the almond flavor in the cookie.

Ingredients Nutrition

Directions

  1. Cream butter, beat in sugars.
  2. Beat in water, extracts and eggs.
  3. (Will look curdled.)
  4. Stir in rest of ingredients well.
  5. Drop by Tbls. onto ungreased cookie sheet. Make a small well in centers, fill with a teaspoons of raspberry preserves or jam.
  6. Take a tiny piece of dough and kindof half cover the jam down the center over just the jam.
  7. Bake for about 9-11 minutes at 400º.
  8. Let set on cookie sheet for 1 minute, remove to wire racks to cool.
  9. Seems like I got about 3 1/2 dozen -- I didn't get to count them, they were being eaten too fast!

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