Chocolate Chip Almond Butter Oatmeal Cookies Recipes

CHOCOLATE CHIP ALMOND BUTTER OATMEAL COOKIES

Steps:

• Line baking sheet with parchment paper or silicone baking mat. Preheat oven to 350 degrees F.
• Combine flour, baking soda, baking powder, and salt. Set aside. Beat butter until creamy.
• Add sugars beating until fluffy, approximately 3 minutes. Scrape the bowl as necessary.
• Beat in almond butter until incorporated.
• Beat in vanilla and then eggs, one at a time.
• Gently stir in the dry ingredients (I switched to the paddle on my kitchen aid mixer).
• Add ground almonds and oatmeal and stir until just incorporated. Stir in the chocolate chunks.
• Roll cookies into 2 Tbs sized balls. Place on baking sheets and bake cookies for 10-12 minutes. Edges should be slightly browned and the cookies puffed.
• Cool on sheets for 5 minutes before transferring to a cookie cooling rack.

SALTED-BUTTER OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a medium bowl.
• Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, 3-4 minutes. Add eggs one at a time, beating after each addition to incorporate before adding the next. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated. Add oats and vanilla and beat just to combine. Fold in chocolate with a spatula.
• Turn dough out onto a work surface and flatten to a disk. Freeze 15-20 minutes to prevent dough from spreading too much as it bakes, or ideally chill 24-36 hours.
• Meanwhile, place racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
• Drop 1/4 cupfuls of dough onto prepared sheets. Bake cookies, rotating sheets front to back and top to bottom halfway through, until just golden brown around the edges, 12-15 minutes (cookies will firm up as they cool). Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely. Let baking sheet cool completely before lining with fresh parchment and spooning on dough for third batch.
• Do Ahead: Dough can be made 3 months ahead. Wrap tightly with plastic and freeze. Cookies can be made 1 day ahead. Store in an airtight container at room temperature, or freeze up to 3 months.