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Ingredients
| dark brown sugar (packed): 1 cup |
| granulated sugar: 3/4 cup |
| salted butter: 1 cup |
| water: 1/2 cup |
| almond extract: 1 tsp |
| vanilla extract: 1 tsp |
| eggs: 2 |
| all-purpose flour (unsifted): 3 cups |
| oats: 2 cups |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 1/2 tsp |
| coconuts (shredded): 1/4 cup |
| raspberry preserves: 2/3 cup |
Raspberry Almond Oatmeal Cookies
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
9 min -
Servings
4 serving(s)
Tags
- Cream butter, beat in sugars.
- Beat in water, extracts and eggs.
- (Will look curdled.)
- Stir in rest of ingredients well.
- Drop by Tbls. onto ungreased cookie sheet. Make a small well in centers, fill with a teaspoons of raspberry preserves or jam.
- Take a tiny piece of dough and kindof half cover the jam down the center over just the jam.
- Bake for about 9-11 minutes at 400º.
- Let set on cookie sheet for 1 minute, remove to wire racks to cool.
- Seems like I got about 3 1/2 dozen -- I didn't get to count them, they were being eaten too fast!