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Butteryum food blog recipes

Oatmeal and Almond Raisin Cookies

Patricia Reitz

Have you ever met an Oatmeal Raisin Cookie you didn't like?  I love, love, love them... and couldn't wait to try this version when I got my Secret Recipe Club assignment.  The recipe is unique in the fact that it includes a touch of almond extract - something I don't think I've ever seen in an oatmeal raisin cookie before, but I was eager to try it out.  I have one word for these cookies - YUM!  Thanks to Heather and Madeline (Her adorable daughter/sous chef) from Join Us, Pull Up a Chair for sharing this wonderful recipe.

Oatmeal and Almond Raisin Cookies

makes about 30 cookies

Printable Recipe


  • 1 1/4 cup all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1 cup unsalted butter, softened

  • 3/4 cup granulated sugar

  • 3/4 cup brown sugar (light or dark)

  • 2 eggs

  • 1/2 teaspoon pure almond extract

  • 1 teaspoon pure vanilla extract

  • 3 cups old fashioned oats

  • 1 1/2 cup raisin


  1. Preheat oven to 375F. 

  2. In a medium sized bowl, combine flour, baking soda, salt, and cinnamon until well combined; set aside.

  3. Beat the butter, sugars, eggs, almond, and vanilla until well blended in a large mixer bowl. Gradually add the flour. 

  4. Stir in the oats and raisins until well combined.  Drop by rounded tablespoons onto an ungreased baking sheet.

  5. Bake for 7-8 minutes for chewy cookies or 9-10 minutes for crisp cookies.

  6. Cool on a baking sheet for 2 minutes before transferring to a rack to cool completely. 

  7. Store in an airtight container.