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Cookies with Nuts
Italian oatmeal and almond cookies
Italian Oatmeal Cookies (with roasted almonds, raisins and vegetable oil)
Originated from: Italy
Occasion: Any time
Contributed by: Madeleine

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4 eggs
2 cups (16 ounces) sugar
2 cups (16 ounces) vegetable oil
3 cups (24 ounces) white flour
4 cups (32 ounces) oats (e.g. "Large Flake Quaker Oats, 100 per cent whole grain)
2 cups (16 ounces) raisins
2 cups (16 ounces) roasted whole almonds
1 tablespoon Magic baking powder
1 tablespoon baking soda


Preheat oven to 350 F degrees.

Beat eggs.

Mix eggs, sugar and vegetable oil until creamy.

In a separate bowl mix the flour, oats, raisins, almonds, baking powder and baking soda.

Mix the dry ingredients with the wet ones.

Take about a tablespoon of the cookie batter and form a small ball (Should be about the size of a golf ball).

Place the ball on a cookie sheet that has been lined with parchment paper.

Repeat the process until all the cookie batter has been used up, making sure that there is ample space (about 2 inches) between the balls, as they will spread out in the oven. More than one cookie sheet will be needed, as dozens of cookies will be made if one follows the recipe as given.

Bake at 350 F degrees until done -- about 20 minutes.


The cookie in this entry was baked by the contributor following a recipe her late aunt, Nunziatina Fresco, gave her years ago. Nunziatina Fresco's cookies were loved by one and all. Family members and non-family members alike often begged her to make cookies for them for various celebrations and holidays. Photo: Mary Melfi.

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