Directions:
- Preheat oven to 375°F; line two cookie sheets with parchment paper.
- Cream together butter and shortening. Add the sugars, and beat until fluffy. Beat in the egg, water and almond extract.
- In a separate bowl, whisk together the flour, baking soda, salt and cinnamon. Add to the butter mixture and mix until evenly combined. Stir in the oats. Scoop by the tablespoon onto baking sheets, make a dent on top with your thumb (or the top of the almond extract bottle, which is the perfect size). Place 1 tsp of raspberry preserves on each cookie. Top with a small amount of cookie dough (1/2 to 1 level teaspoonful, a blob about the size of a peanut M&M candy).
- Bake for 12 to 14 minutes until golden brown around the edges. Remove from the oven and cool on the sheet for 5 minutes before transferring to a rack to complete cooling completely.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1017.15 Kcal (4259 kJ) | ||
| Calories from fat | 372.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.39g | 64% | |
|---|---|---|---|
| Cholesterol | 97.49mg | 32% | |
| Sodium | 769.94mg | 32% | |
| Potassium | 227.05mg | 5% | |
| Total Carbs | 158.42g | 53% | |
| Sugars | 89.82g | 359% | |
| Dietary Fiber | 4.64g | 19% | |
| Protein | 10.42g | 21% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 4.7mg | 26% | |
| Calcium | 70.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 303.11 Kcal (1269 kJ) | ||
| Calories from fat | 111.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.33g | 64% | |
|---|---|---|---|
| Cholesterol | 29.05mg | 32% | |
| Sodium | 229.44mg | 32% | |
| Potassium | 67.66mg | 5% | |
| Total Carbs | 47.21g | 53% | |
| Sugars | 26.77g | 359% | |
| Dietary Fiber | 1.38g | 19% | |
| Protein | 3.1g | 21% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 1.4mg | 26% | |
| Calcium | 20.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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