Pineapple-Oatmeal Cookies

These pineapple oatmeal cookies are a fruity twist on a classic oatmeal cookie. Crushed pineapple and its syrup go right into the batter, making these softer and more cake-like than a typical oat cookie. The pineapple keeps them moist for days.

Brown sugar gives the base a caramel depth that plays well against the tropical sweetness of the pineapple. Rolled oats add chew while toasted almonds bring crunch. A hit of cinnamon ties the fruit and nut flavors together without taking over.

Flatten the tops with the back of a spoon before baking. These won’t spread much on their own because the oats absorb so much moisture from the pineapple syrup. You want them golden on the edges but still slightly soft in the center when they come out.

Kitchen Tips

• Drain the pineapple thoroughly and save exactly half a cup of syrup. Too much liquid and the cookies spread into flat puddles.
• Toast the almonds before chopping. Raw almonds go soft in the cookie; toasted ones keep their crunch.
• These are big cookies (2 heaping tablespoons each), so give them a full 2 inches of space on the sheet.
• Store in an airtight container. The pineapple keeps them moist, but they get sticky if left uncovered.

Variations

• Swap raisins for dried cranberries for a tart contrast to the sweet pineapple.
• Add shredded coconut for a tropical cookie that tastes like a pina colada.
• Use butter instead of margarine for richer flavor, though they’ll spread a bit more.