Oatmeal Almond Cookies Recipes

HEALTHY OATMEAL ALMOND COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl cream butter, brown sugar, eggs and liquor until smooth.
• Combine flour, baking soda, cinnamon, cloves, salt.
• Stir into sugar mixture.
• Stir in almonds and oats.
• Bake 10-12 min until light and golden.
• let them cool for 2 min before removing.

ALMOND FLOUR OATMEAL COOKIES

Steps:

• Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper, and set it aside.
• In a large mixing bowl, combine your dry ingredients and mix well. Add the wet ingredients, and mix until combined. Fold through the chocolate chips. If the batter is too thick, add the milk of choice, as needed.
• Using a cookie scoop or a large spoon, scoop out heaping tablespoons of dough. Using your hands, roll out balls of cookie dough. Place the balls of cookie dough onto the lined sheet and press each one down slightly.
• Bake the cookies for around 10 minutes, or until the edges are beginning to go golden brown. Remove from the oven and allow to cool completely.

ALMOND OATMEAL COOKIES

Steps:

• Preheat oven to 175°Celsius. Line baking tray with parchment paper.
• Sieve flour and keep it aside.
• Lightly roast the chopped almonds and let them cool completely.
• In a separate bowl, cream butter and brown sugar until creamy. Add the egg and continue beating until it is well incorporated.
• Next, add salt and vanilla essence to the creamed mixture and continue to beat for about 15 seconds, followed by the rest of the ingredients - the flour, oats and the chopped almonds. Mix until all the ingredients are well incorporated.
• To bake the cookies, take about 1 tbsp of dough and shape into round balls. Place the balls onto a lined baking tray. Repeat the process bearing in mind not to place the cookies to close to another as they will spread during baking.
• Press the top of each cookie lightly with a fork dipped in flour to flatten them slightly.
• Bake the cookies for about 9 minutes at 175°Celsius. Remove from the tray and cool them on wire rack. These cookies can be eaten warm or can be stored for or up to one week in an airtight container.

THE OATIEST OATMEAL COOKIES EVER

Steps:

• Preheat the oven to 375 degrees F. Spread the oats into a single layer on a baking sheet. Bake until lightly toasted, about 20 minutes. Cool the oats for 2 to 3 minutes on the sheet. Grind 8 ounces of the toasted oats in a food processor until they have the consistency of whole-wheat flour, about 3 minutes. Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine. Set aside.
• Line baking sheets with parchment paper. Combine the butter and sugars in the bowl of a stand mixer and mix on medium speed using the paddle attachment until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the vanilla extract and egg. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins, if using, and mix to combine.
• Scoop the dough with a 1 1/2-tablespoon disher onto the baking sheets, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to 14 minutes, rotating the baking sheets halfway through. Cool on the sheets for 2 minutes, and then move to a cooling rack to cool completely.

OATMEAL-CRANBERRY-ALMOND COOKIES

Steps:

• In a bowl, mix flour, baking soda and salt. In another big bowl, with a mixer, mix butter, sugar, brown sugar until mixture has doubled. Add eggs and vanilla and mix. Add mixture of flour beating at low speed. Add oatmeal, cranberries and almonds and stir with a wooden spoon.
• Let drop the dough, 1/4 cup for each cookie, on ungreased baking sheets, leaving space of 3 inches between each cookies. Put one baking sheet on the superior grill, of a preheated oven of 350 F and the other baking sheet on the inferior grill. Cook 16 minutes or until cookies are golden but lightly soft on top (CHANGE THE BAKING SHEET AT MID-COOKING, THE ONE ON THE SUPERIOR GOES ON THE INFERIOR GRILL AND TURN THEM).
• Let cool on a rack for 2 minutes. Put the cookies on the rack and let cool completely.

OATMEAL-ALMOND CRISPS

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
• In a large bowl, whisk brown sugar, butter, egg, and vanilla until smooth. Mix in oats and almonds.
• Drop mixture by level tablespoons onto prepared baking sheets, spacing about 2 inches apart. Spray the underside of a metal spatula with nonstick cooking spray, and use to flatten cookies into 2 1/2-inch disks.
• Bake until golden, 14 to 16 minutes. Cool completely on baking sheets. (Handle with care; cookies are fragile.)

ALMOND OATMEAL CUTOUTS

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in extract. Combine flour and oats; gradually add to creamed mixture and mix well. , Roll out between pieces of waxed paper to 1/4-in. thickness. Remove paper and cut with floured 2-1/2-in. cookie cutters. , Place 1 in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.

ALMOND-Y PEANUT BUTTER OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift flour, baking soda, and salt together in a bowl.
• Beat peanut butter, butter, white sugar, and brown sugar together in a bowl using an electric mixer until smooth and creamy. Beat eggs, 1 at a time, into creamed butter, beating well before adding next egg; mix in vanilla extract and almond extract.
• Slowly stir flour mixture into creamed butter mixture until fully incorporated; fold in oats using a wooden spoon. Roll dough into 1-inch balls and arrange 1-inch apart on a baking sheet. Press a fork into each cookie if desired.
• Bake in the preheated oven until cookies are lightly browned, 12 to 15 minutes.