Chocolate Almond Oatmeal Cookie Recipes

CHOCOLATE ALMOND OATMEAL COOKIES

Steps:

• In a small sauce pan over med-low heat, melt the butter until golden brown. Set aside to cool.
• In the bowl of a stand mixer (or using an electric beater) combine sugars and eggs and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).
• Follow with almond butter and almond and vanilla extract.
• In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
• When butter is cooled, drizzle into the sugar/egg/almond butter mixture while mixer is running on low speed. Mix until combined.
• Gradually add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.
• Gradually stir in oats until completely combined. If using almond slices and chocolate chips, stir them in at this point.
• Chill dough in refrigerator for 10 minutes.
• Preheat oven to 350F and prepare cookie sheets by lining with parchment paper.
• Drop cookie by rounded 2-3 Tablespoon-sized ball onto parchment paper (or use a cookie scoop), spacing at least 2" apart.
• Bake 18-20 minutes (edges should be slightly browned, centers may still be slightly underbaked but shouldn't be raw, they'll bake completely as they cool).
• Allow cookies to cool completely on cookie sheet before serving and enjoying.
• Cookies will keep up to 5 days in an airtight container.

CHOCOLATE ALMOND OATMEAL COOKIE RECIPE

Steps:

• Preheat your oven to 350 degrees.
• Place the room temperature butter, egg, almond extract, and sugar in a mixing bowl. Using a whisk, mash and stir the ingredients together until combined. Set the bowl aside for a bit.
• In a separate bowl, add the oatmeal, flour, cocoa powder, baking soda, and salt and whisk them together. If a little one is helping you with this step, let them know to whisk slowly. Otherwise, you'll have cocoa powder everywhere. Yes, it's happened to me more than once. lol!
• Add the oat and flour mixture to the butter mixture. Using a wooden spoon, stir all ingredients together until all the oat and flour is mixed into the butter mixture. *A wooden spoon is strong and easier to use when making cookie dough.
• Using an ice cream scoop or a spoon, scoop out the cookie dough and drop the balls on the cookie sheet. Leave only a little space between the cookies. This dough will not melt and flatten like other cookie dough, so, if you scoop out the dough it will bake as balls. You can also press the balls flat for a traditional cookie shape or roll the dough out and cut out shapes with cookie cutters. It's all up to you.
• Bake for 11-13 minutes, depending on your oven's temperature and how soft you want the inside. If you want a little softer inside, bake for 11 minutes. Either way, the outside is still crisp. Enjoy!

OATMEAL-CHOCOLATE CHIP COOKIES WITH ALMONDS

Steps:

• Preheat the oven to 350 degrees.
• Line 2 baking sheets with parchment paper.
• In a large bowl, using an electric mixer on medium speed, beat the butter and sugar and brown sugar until creamy.
• Add the eggs and vanilla and beat until smooth.
• In another bowl, stir together the flour, baking soda, and salt.
• Add the dry ingredients to the butter mixture and beat on low speed until smooth.
• Stir in the oats, chocolate chips, and almonds.
• Drop rounded tablespoonfuls of the dough onto the prepared sheets, spacing them about 1 ½ inches apart.
• Bake until the cookies are golden brown, 10-12 minutes.
• Transfer the cookies to wire racks and let cool completely.

SOFT CHOCOLATE-ALMOND OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees, line three cookie sheets with parchment or nonstick baking liners.
• In a medium bowl, combine the oats, flour, baking soda, and salt. Whisk until well blended.
• In another large bowl combine the brown sugar and butter, beat with an electric mixer on medium speed until well combined. Add the eggs and vanilla and almond extracts and beat until well combined.
• Pour in half of the dry ingredients and mix on low speed just until blended. Add the milk and mix until just blended. Pour in the remaining flour mixture and mix until just blended. Add the nuts and mix briefly to combine.
• Shape the dough unto 1.5 in balls. Arrange the mounds on the cookie sheets, about 2 inches apart. Lightly dampen your fingertips and slightly flatten each mound, so they're about .5 inches thick.
• Bake one sheet at a time on the middle rack until the cookies are puffed and still moist-looking on top, about 11 minutes.