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Cookies with Nuts
Quaker oat cookies
Quaker Oat Cookies (with roasted almonds, raisins and vegetable oil)
Originated from: North America and Italy
Occasion: Any time
Contributed by: Taken from "Beary Delights" (Pierre De Coubertin School, St. Leonard, Quebec,1996)

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4 large eggs (if using medium size eggs, add 1 extra)
1 tablespoon Magic baking powder
1 1/2 cups sugar
3/4 cup oil
1/2 cup raisins
1/2 cup roasted almonds
2 1/2 cups Quick Quaker oats (red, yellow and blue box)
2 cups regular flour (I add 1/4 to 1/2 cup more depending on size of eggs and consistency)


Roast almonds at 300 degrees F for approximately 15 to 20 minutes.

Let cool, then grind.

Beat eggs for about 1 to 2 minutes.

Add sugar, oil, raisins and roasted almonds.

Add Quick Quaker oats.

Add flour and Magic baking powder.

Bake at 350 degrees F for about 10 to 14 minutes on bottom rack.

Bake for another 6 to 8 minutes on middle rack.


The recipe in this entry was first published in "Beary Delights" a cookbook put together by the staff at Pierre De Coubertin School in St.Leonard, Quebec. The private publication was printed in 1996; it was used to raise funds. The recipe was contributed for the use in "Beary Delights" by Rosa Campisi. A staff member, who recently retired from his job at Pierre de Coubertin School, suggested that the recipes published in "Beary Delights" could be re-printed on this website. Photo: Mary Melfi.

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