Recipes Desserts Cookies Oatmeal Cookie Recipes Almond-Oatmeal Cookies with Black Raspberries 5.0 (1) Add your rating & review 1 Photo These chewy oatmeal cookies deviate from the norm thanks to the addition of almond butter, sliced almonds, and black raspberries. If frozen black raspberries are difficult to find where you live, you can replace them with either frozen red raspberries or frozen blackberries–just make sure to give them a rough chop before adding to the batter, since they're often bigger than black raspberries. By Kim Kim As an Allrecipes Allstar, Kim is an avid member of the Allrecipes community who is a self-taught baker and enjoys experimenting in the kitchen. Allrecipes' editorial guidelines Published on July 25, 2023 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 12 mins Total Time: 32 mins Servings: 40 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 40 servings 1/2 cup unsalted butter, softened 1/2 cup almond butter, at room temperature 1 cup firmly packed brown sugar 1/2 cup white sugar 2 large eggs, at room temperature 2 teaspoons vanilla extract 1/4 teaspoon almond extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 3 cups old fashioned rolled oats 1/2 cup sliced almonds 1 1/2 cups frozen black raspberries Directions Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper or silicone baking mats. In a large bowl, beat butter, almond butter, brown sugar, and white sugar together until light and fluffy. Add in eggs, vanilla, and almond extract, and mix until thoroughly incorporated. Add in flour, baking soda, cinnamon, nutmeg, and salt, and mix until just combined. Fold in oats and sliced almonds until incorporated. Gently fold in frozen black raspberries (do not thaw first) until evenly dispersed in the dough. Drop rounded 1 1/2 tablespoon-sized balls of dough 1 inch apart onto the prepared baking sheets. Bake in the preheated oven until the bottoms of cookies are just beginning to turn golden brown, 12 to 14 minutes (do not overbake). Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely. I Made It Print Nutrition Facts (per serving) 123 Calories 5g Fat 17g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 40 Calories 123 % Daily Value * Total Fat 5g 7% Saturated Fat 2g 9% Cholesterol 15mg 5% Sodium 64mg 3% Total Carbohydrate 17g 6% Dietary Fiber 2g 6% Total Sugars 8g Protein 3g 5% Vitamin C 2mg 2% Calcium 27mg 2% Iron 1mg 4% Potassium 83mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.