1 ½ cups old-fashioned oats
1 cup white whole wheat ﬂour
½ teaspoon baking powder
½ teaspoon baking soda
1 stick (4 ounces) unsalted butter at room temperature
½ cup packed dark brown sugar
¼ cup sugar
1 ripe, fresh avocado, peeled and seeded
1 ¼ cups raisins
- Preheat the oven to 325°F. Arrange the oats on a small baking sheet and toast, stirring occasionally, until fragrant and golden, about 20 minutes; cool. Turn the oven up to 350°F. Line two large baking sheets with aluminum foil, shiny-side up. Sift the ﬂour, baking powder and baking soda together into a small bowl; set aside.
- Cream the butter in the large bowl of an electric mixer on medium speed. Gradually mix in the brown and white sugars, stopping as necessary to scrape down the sides of the bowl. Add the egg, increase the speed to high, and beat until well mixed. Add the avocado to the bowl and beat until incorporated. Reduce the mixer speed to low, and mix in the ﬂour mixture and the oats. Stir in the raisins.
- Use two level tablespoons of batter to form each cookie and place them about 1½ inch apart on the prepared sheet. (The cookies will not spread.) Slightly ﬂatten and shape each cookie into a 2 ½ -inch round. Bake until browned, about 20 minutes. Transfer the cookies to a rack to cool. Store in a covered container.
Tip: The dough can be prepared several days in advance, covered and refrigerated before it is formed and baked.
Courtesy of California Avocado Commission