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Pineapple-Oatmeal Cookies

Pineapple-Oatmeal Cookies recipe image
These Pineapple-Oatmeal Cookies are a delightful twist on the classic oatmeal cookie, offering a moist, chewy texture with bright tropical notes. The combination of crushed pineapple, brown sugar, and cinnamon creates a comforting flavor profile that is both nostalgic and refreshing. Topped with crunchy toasted almonds and plump raisins, each bite provides a satisfying contrast of textures. They are perfect for afternoon snacking, potlucks, or packing in lunchboxes. Easy to whip up with pantry staples, these cookies bring a home-style warmth to any occasion.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 30
Calories: 200.0
Dietary: Vegetarian
Description
These Pineapple-Oatmeal Cookies are a delightful twist on the classic oatmeal cookie, offering a moist, chewy texture with bright tropical notes. The combination of crushed pineapple, brown sugar, and cinnamon creates a comforting flavor profile that is both nostalgic and refreshing. Topped with crunchy toasted almonds and plump raisins, each bite provides a satisfying contrast of textures. They are perfect for afternoon snacking, potlucks, or packing in lunchboxes. Easy to whip up with pantry staples, these cookies bring a home-style warmth to any occasion.
Ingredients
  • 1 can DOLE Crushed Pineapple
  • 1.5 cups Brown sugar, packed
  • 1 cup Margarine
  • 1 Egg
  • 3 cups Rolled oats, uncooked
  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Ground cinnamon
  • 0.5 tsp Salt
  • 1 cup DOLE Raisins
  • 1 cup DOLE Natural Almonds, toasted and chopped
Directions
  1. 1
    Preheat the oven to 350&# 194;°F (175ðC) and line baking sheets with parchment paper.
  2. 2
    Drain the crushed pineapple well, reserving the syrup if desired, and set aside.
  3. 3
    In a large bowl, cream together the margarine and brown sugar until light and fluffy.
  4. 4
    Beat in the egg until well combined.
  5. 5
    Stir in the drained pineapple.
  6. 6
    In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
  7. 7
    Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  8. 8
    Fold in the rolled oats, raisins, and chopped toasted almonds.
  9. 9
    Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  10. 10
    Bake for 10 to 12 minutes, or until the edges are golden brown.
  11. 11
    Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Servings 30

Amount Per Serving
Calories 200.0kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.0mg1%
Total Carbohydrate 52.0g18%
Dietary Fiber 5.6g23%
Sugars 40.0g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the pineapple is well-drained to prevent the cookies from becoming too wet. If the dough feels too sticky, you can add a tablespoon of flour at a time.

For a vegan version, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and use a plant-based margarine.

Store cookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months.

Keywords: pineapple, oatmeal, cookies, baking, dessert, snack, raisins, almonds, cinnamon, chewy, fruit, homemade
Read it online: https://www.chefs-mate.com/recipe/pineapple-oatmeal-cookies/