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Raspberry Almond Oatmeal Cookies




Source of Recipe


Susan Sias


Recipe Introduction


2008 Robin's Cookie Exchange


List of Ingredients




1 Cup unsalted butter, softened (2 sticks)
3/4 Cup brown sugar
1/2 Cup white sugar
2 large eggs
1 teaspoon pure vanilla extract
2 Cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 Cups rolled-oats
1 Cup sliced almonds with 1/2 Cup reserved
1 jar seedless raspberry jam


Recipe



Preheat oven to 350*. Using a mixer, cream the butter and sugars together. Add the eggs and beat until light and fluffy. Add the vanilla and mix until just combined. Add the flour, cinnamon, baking soda, salt, rolled-oats and 1/2 cup sliced almonds and mix until well combined. Cover bowl with plastic wrap and refrigerate for 1 hour. Roll dough by large teaspoonfuls into balls and place onto cookie sheets. Make a small indentation in the center of each dough ball with a 1/4 teaspoon measuring spoon or the tip of your thumb and fill it with a small bit of raspberry jam! Sprinkle the remaining 1/2 Cup reserved sliced almonds over the top of each cookie. Bake at 350* for 9 minutes. Cool on a wire rack.

****NOTE FROM RECIPE CREATOR***
Variations: You are welcome to use any seedless jam that you have a liking to! The flavor change is wonderful and does not alter the baking time or make-up of the cookie itself! A mix of Strawberry and Apricot is my favorite!! This is a recipe that is so very easy to make and so very easy to consume! Yummy! Enjoy!