Active Time
20 MIN
Total Time
N/A
Yield
Serves : 20 cookies
Abby Hocking / Food & Wine

How to Make It

Step 1    

In a large skillet, toast the almonds over moderate heat until fragrant and golden-brown, about 5 minutes. Add the oats and cook until lightly toasted and fragrant, 3 minutes. Transfer to a large bowl. Stir in the raisins.

Step 2    

In a medium saucepan, bring the brown sugar, butter and milk to a boil, stirring occasionally. Boil for 2 minutes, then remove from the heat. Stir in the almond butter, honey, salt, vanilla and cinnamon until combined. Scrape the almond butter mixture into the bowl with the oats and stir until combined.

Step 3    

Scoop the oatmeal dough into twenty 2-tablespoon-sized balls and place on a rimmed baking sheet. Flatten each ball slightly with the palm of your hand. Cover with plastic and chill until firm, at least 2 hours, preferably overnight.

Make Ahead

The cookies can be refrigerated in an airtight container for up to 1 week.

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