Golden Oat Raisin & Almond Cookies

Ingredients

• 100 galmonds
• 100 gbutter
• 200 gsoft brown sugar
• 1 largeegg
• 1 tspvanilla extract
• 1 tbspgolden syrup
• 125 goats
• 125 ggolden wholegrain plain flour
• 1 tspbaking powder
• 100 graisins

Instructions

1. 1

   Toast the almonds

   Spread the almonds on a lined baking tray and toast them in an oven at 190°C (375°F) for 5 minutes. Chop them into pieces once toasted.

2. 2

   Cream butter and sugar

   Beat the butter and soft brown sugar together until combined. Whisk in the vanilla extract, egg and golden syrup.

3. 3

   Mix the dry ingredients

   Stir the oats, baking powder and flour into the butter mixture.

4. 4

   Add fruit and nuts

   Fold in the chopped almonds and raisins.

5. 5

   Shape and bake

   Use your hands to shape the mixture into balls, flatten them and arrange them on a lined baking tray with space between each one. Bake at 180°C (350°F) for about 15 minutes, until golden.

What are oat raisin and almond cookies?

These are American-style drop cookies, with oats and raisins adding a chewy, substantial texture and almonds bringing crunch. Oat-based cookies are a familiar home-baking favourite in the United States, often paired with dried fruit and warm, sweet flavours.

This version uses golden syrup alongside soft brown sugar for a rich sweetness, while toasting the almonds first helps bring out their flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 855 calories, 16g protein, 121g carbs, 37g fat.

Oats, flour, raisins and sugar provide most of the carbohydrates, while butter and almonds contribute much of the fat. The almonds, oats, flour and egg supply some protein. Balance a cookie with fruit or plain yoghurt, rather than making it the whole snack.

Why toast the almonds?

Toasting: Five minutes in a 190°C oven is enough to lightly colour the almonds and deepen their flavour. Let them cool slightly before chopping so they are easier to handle.

Pieces: Chop the almonds into small, fairly even pieces so they spread through the dough and are easy to bite into.

Getting the dough together

Creaming: Beat the butter and sugar until they are well combined before adding the egg, vanilla and syrup. This gives the wet ingredients a more even base for the oats and flour.

Mixing: Stir the oats, baking powder and flour in until there are no dry patches, then fold through the raisins and almonds. Avoid overmixing once the flour goes in.

Shaping and spacing

Flattening: Shape the dough into balls, then press them down before baking. This gives the cookies a head start spreading in the oven.

Spacing: Leave room between the cookies on the lined tray, as they spread while baking. If they are crowded together, they may merge at the edges.

How to tell when they’re ready

Colour: Bake at 180°C for about 15 minutes, looking for golden tops and edges. The centres may still feel a little soft when the tray first comes out.

Cooling: Leave the cookies on the tray briefly to firm up before moving them, as they are delicate while hot.

What to serve with them

These cookies are lovely with tea, coffee or a glass of milk. For a more filling snack, serve one alongside plain yoghurt or fresh fruit.

Recipe notes & tips

• Let the toasted almonds cool before chopping them.
• Use butter that is soft enough to cream easily but not melted.
• Scrape down the bowl while creaming so the mixture combines evenly.
• Flatten each dough ball to help the cookies bake evenly.
• Check the cookies at around 15 minutes, as ovens can vary.
• Allow the cookies to firm up on the tray before transferring them.

Variations

• Extra spice: Add a pinch of cinnamon to the dry ingredients for a warm note.
• Dark chocolate: Stir in chopped dark chocolate with the raisins and almonds.
• Other nuts: Swap the almonds for chopped walnuts or pecans.
• Citrus: Add a little finely grated orange zest to complement the raisins.
• More fruit: Replace some of the raisins with dried cranberries for a sharper flavour.

Common mistakes to avoid

• Burnt almonds: Watch them closely during the 5-minute toast and remove them once lightly toasted.
• Overmixed dough: Stop stirring once the flour and oats are incorporated to keep the cookies tender.
• Crowded tray: Leave space between dough portions so the cookies can spread without joining.
• Overbaking: Take the cookies out when they are golden; they will firm as they cool.
• Moving them too soon: Let them settle on the tray first so they do not break.

How to store

Once completely cool, keep the cookies in an airtight container at room temperature for up to 4 days. Freeze them in a sealed container for up to 2 months and thaw at room temperature; warm briefly in a low oven if you like them slightly crisp again.

Frequently asked questions