Chewy Oatmeal Raisin Cookies

Almendrados (Flourless Almond Cookies)










Yield : 45


  • 1/2 cup unsalted butter
  • 1/2 cup vegetable shortening
  • 1/2 cup granulated sugar
  • 1 cup brown sugar
  • 2 tsps vanilla extract
  • 1/4 tsp almond extract
  • 3/4 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1 tsp salt
  • 1 tsp baking soda
  • large egg
  • 3/8 cup light corn syrup
  • 2 tbsps milk
  • 3 cups quick cooking oats
  • 1/2 cup all-purpose flour
  • 1 cup raisins (I used golden)
  • 1 cup chopped walnuts (or pecans)

Directions to make Chewy Oatmeal Raisin Cookies

  • Preheat oven to 375°. Lightly grease 2 large baking sheets or line with parchment paper or silpats.
  • In a large bowl cream together the butter, shortening, sugars, extracts, spices, salt and baking soda, beating on medium until fairly smooth.
  • Beat in the egg then scrape down the sides of the bowl. Beat in the corn syrup and milk.
  • By hand stir in the oats, flour, nuts and raisins.
  • Drop dough by tablespoonfuls onto greased baking sheets.
  • Bake the cookies for 10 – 11 minutes or until they turn light golden brown. Remove from the oven and transfer to wire racks to cool. Store in a tightly covered container up to 5 days. If they become too hard place a slice of bread or a big piece of apple in the container and they will soften overnight.