Oatmeal-Raisin-Chocolate Chip-Almond Cookies

P1020868I love a good oatmeal cookie! And yesterday after lunch, I found myself really craving a good oatmeal cookie.

You know- one that is just taken from the oven… all warm and soft, with the chocolate chips still oozing and the raisins still plump. That is dangerous, let me tell you!

And so, I brought out my favorite oatmeal cookie recipe that my mom always made- given to her by an old friend years ago. The original recipe called for shortening- I used butter. I also added almonds, flax seed, and some wheat flour so they would be a little healthier.

These cookies were delicious! They also made about 3 dozen large cookies, and kept well in an air-tight container for several days.  So, forget the packaged cookies that contain so many preservatives and so many other weird ingredients. (take a look at the ingredient lists sometime) Make a batch of these instead!

  • 1 cup butter ( 2 sticks), softened
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 2 cups all-purpose flour (I used 1 cup white/ 1 cup white-wheat)
  • 1 tsp. salt
  • 1 tsp baking powder
  • 1 tsp. baking soda
  • 2 Tbs. milled flax seed
  • 2 cups old-fashioned oats
  • 1 cup semi-sweet chocolate chips
  • 1 cup raisins
  • 1/2 cup sliced almonds

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Beat the butter and sugars together. Add eggs and vanilla- mix. Add the flour, salt, baking powder, baking soda, and flax seed. Mix until combined well. Add oats and mix gently. Add the chocolate chips, raisins, and almonds. Stir gently just until mixed in.

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Drop by spoon-fulls onto an ungreased cookie sheet.

Bake at 375 for 10-11 minutes.

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You want to take these out when they still look a little gooey- but are starting to brown on top and around the edges. (they finish “setting up” after you take them out of the oven and result in a soft cookie)

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Take them out of the oven and allow to sit for a minute or two before removing to a wire rack.

Eat several- drink milk!

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