PERFECT CHEWY OAT, RAISIN & ALMOND COOKIES (utterly delicious… and “kind of” healthy)

After my one week baking hiatus, a sudden oat cookie craving came over me (can I keep blaming pregnancy hormones for these cravings?) and I found this extremely highly rated recipe online. I have made different kinds of oat cookies before and it’s hard to go wrong with them. I knew we’d have all the ingredients on hand, perhaps with a little tweaking. And I knew these would be good… but they were actually amazing! My version contains almonds and I promise you they add something wonderful to both the taste and texture of these cookies. I have stored the miraculously-as-yet-uneaten cookies in an airtight container, and they still prove to be fabulous day after day as I go back for more. About a third of the cookie dough I froze (isn’t cookie dough awesome like that?) in an airtight container, so that when we have a last-minute guest, we’ll have freshly baked cookies in less than 15 minutes. This basic dough would be fabulous with any variety of dried fruit/nut/chocolate combinations. I am thinking about an M&M’s version already. Gah! Somebody stop me!

I am so pleased to finally meet you, perfect oat cookie!


Prep Time: 15 Min, Cook Time: 11 Min, Makes: approx. 36


5 dl organic all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
250 g unsalted butter, softened
2.5 dl caster sugar
2.5 dl dark brown sugar, firmly packed
2 large organic, free range eggs
2 tsp vanilla extract
7 dl organic oats (not instant)
3 dl raisins
100 g slivered almonds


  1. Preheat oven to 180°C.
  2. Mix flour, salt, baking soda and baking powder; set aside.
  3. Combine eggs, butter, vanilla and sugar with a mixer on low-speed.
  4. Increase speed to high to cream until fluffy and light in colour.
  5. Stir* the flour mixture into the creamed mixture until no flour is visible.
    *Over mixing develops the gluten and will make the cookies tough
  6. Add the oats, almonds and raisins and stir to incorporate.
  7. Scoop out approx. 2 tablespoons of dough for each cookie. Place a few centimeters apart on a non-stick baking sheet covered tray.
  8. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
  9. Remove from oven. Let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

*Recipe adapted from one by Cuisine Magazine
*Cookies keep well in an airtight container for at least a few days
*Cookie dough may be frozen for later use


19 thoughts on “PERFECT CHEWY OAT, RAISIN & ALMOND COOKIES (utterly delicious… and “kind of” healthy)

  1. I know the feeling: ” ‘a kind of sweets’, but I am on diet, so I should be glad eating them”. That makes me furious! and unfortunately I noticed that these bad experiences wakes bad associations…
    Lately I discovered delicious cookies (recipe on my blog) and now I can see – so did you 🙂 but you used another recipe that I did, so I am sure I will try yours 🙂

    • Have I seen the cookie recipe on your blog? Hmmm… curious! Will check it out! These are really good… I guess that oats, raisins and almonds are healthy, but the rest is doubtful 😉 I am sooo keen to try vegan/gluten free/sugar free baking. I don’t think I’ll ever lose my sweet tooth entirely, but I know there are ways to make versions of things I like (comfort foods, mostly!) healthier. I feel like that’s my next big cooking mission 😉 x

      • the big mission, indeed ;-). and probably not ‘impossible’ 🙂 and you’re right, there is such a recipe on my blog 😉 and you found it.

        I think, that’s the great idea, to find recipes for not only healthy but also delicious cookies.

        My sister sais that the healthy cakes/cookies can’t be tasty because these recipes cantain substitutes all unhealthy ingredients. the trick is to find an independent recipe that doesn’t pretend its archetype. good luck then 😉

  2. Oh yes, I could totally see an M&M version of these. And yes, you can definitely blame pregnancy hormones for these cravings! In fact, you can safely blame many things on them — there must be some benefits,don’t you think?

    • Thank you, Rachel! I agree! Bring ’em on ;)! I just read your “about me” post and I am not psychic, but I sense a bright future for you! All the best with your studies and baking dreams 🙂

    • Ah, thank you- I plan to make a few adjustments to it along the way, but I do think balloons are sweet 🙂 Indeed, oats are supposedly good for breastfeeding, right? That’s can be my new excuse for making them when my baby Cupcake arrives 😉

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