Almond-Oatmeal Cookies with Black Raspberries

Ingredients

• 0.5 cups unsalted butter , softened
• 0.5 cups almond butter , at room temperature
• 1 cup brown sugar
• 0.5 cups white sugar
• 2 large eggs , at room temperature
• 2 teaspoons vanilla extract
• 0.25 teaspoons almond extract
• 1.5 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoons ground nutmeg
• 0.5 teaspoons salt
• 3 cups old fashioned rolled oats
• 0.5 cups sliced almonds
• 1.5 cups raspberries

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper or silicone baking mats.

2. 2

   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.

3. 3

   Drop rounded 1 1/2 tablespoon-sized balls of dough 1 inch apart onto the prepared baking sheets.

4. 4

   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.