Because I had a bunch of almonds that needed to be used, I created this variation of the popular oatmeal cookie. If you are not found of almonds you can leave them out or substitute your favorite nut.

Ginny’s Oatmeal-Raisin Almond Cookies

2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 ½ tsp ground cinnamon
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 tsp vanilla extract
1 tsp almond extract
3 cups old fashioned rolled oats
1 cup raisins
½ cup chopped almonds (if desired)

1. In medium size bowl, Mix together flour, baking soda, baking powder, salt, and cinnamon. Set aside
2. In a large mixing bowl using an electric mixer combine butter, granulated sugar, and brown sugar until creamy and fluffy.
3. Add eggs one at a time, then add vanilla and almond extract and mix thoroughly.
4. Stir in the flour mixture to creamed mixture just until no flour is visible. Do not over stir or cookie dough will get tough.
5. Mix in oats, raisins and nuts (if desired) just until combined.
6. Cover bowl and chill for at least an hour.
7. Preheat oven to 375 F
8. Scoop out about 1 teaspoon of dough and roll into a balls. Place on cookie sheets about 2 inches apart.
9. Bake 12-15 minutes or until set. Let cool on cookie trays about 5 minutes then move to cooling racks to cool completely.

Download a PDF of this recipe here.