Oatmeal Raisin Cookies
Slightly chewy oatmeal raisin cookies are sturdy enough for packing in school lunches. Keep the cookie jar full for quick snacks or dessert.
Heat oven to 350°F. Spray cookie sheets with cooking spray.
In large bowl, beat shortening, brown sugar and eggs with electric mixer on medium speed until creamy. Beat in almondmilk on low speed. Add flour, baking powder, salt, baking soda, cinnamon and cardamom; mix on low speed until well blended. By hand, stir in oats, raisins and almonds.
Drop by rounded tablespoonfuls 2 inches apart on cookie sheets. Bake 10 to 12 minutes or until golden brown. Cool on cookie sheets 2 minutes; remove to cooling racks. If baking 2 pans at a time, rotate half way through baking.
- 1 cup butter flavor vegetable shortening
- 1½ cups packed brown sugar
- 2 eggs
- ⅓ cup Almond Breeze Original almondmilk
- 1¾ cups all-purpose flour
- 2 tsp. baking powder
- ½ tsp. salt
- ¼ tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. ground cardamom or nutmeg
- 3 cups rolled oats
- 1 cup raisins
- 1 cup chopped almonds; if desired
Included in this recipe
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