Almond Spice Oatmeal Raisin Cookies
These cookies are the spiced up version of the old fashioned oatmeal raisin cookies we all remember! I brewed a strong cuppa Almond Cardamom Cake tea, and used part of it while mixing up the dough for this recipe. Drank the rest! These are drop cookies, so they don't come out perfectly round. Soft, chewy, and so good!
30 m 1Ingredients
- 3/4 C butter
- 3/4 C White Sugar
- 3/4 C Light Brown Sugar
- 2 large eggs
- 1 tsp vanilla
- 2 T strong brewed Almond Cardamom Cake tea (I brewed my tea with twice recommended amount for 8 oz cup)
- 2 C Flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 2 3/4 C rolled oats (used old fashioned, not instant oats)
- 1 C raisins
- 1/2 C chopped almonds (optional - the cookie pictured does not contain the chopped nuts as I chose to leave them out)
Directions
Soften butter. Cream butter, white and brown sugars until smooth and well blended. Add in eggs, vanilla and tea. Again, stir until well blended. In a separate bowl, blend together flour, baking soda, salt, cinnamon, nutmeg. Add half to blended wet ingredients and mix, then add in second half and mix until dough is well blended. Add in oatmeal and raisins. Mix until blended. Cover bowl and refrigerate for at least an hour. Preheat oven to 375. Line two baking sheets with parchment paper. Spoon cookie dough onto trays leaving about 2 inches between cookies. Bake for 10 minutes. Let cool before removing from tray. Recipe makes approximately 2 1/2 dozen cookies.
