Ingredients Bread + Dough Oatmeal Cookies with Toasted Almonds 5.0 (1) 2 Reviews Oatmeal cookies are elevated in flavor and texture with wonderful oven toasted almonds. Slideshow: More Cookie Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Published on November 4, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter and Diane Cu Total Time: 1 hrs 30 mins Yield: 30 3-inch cookies Ingredients 2 cups raw whole almonds or almond slivers 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon kosher salt, or sea salt 3 cups old-fashioned oats 1 cup unsalted butter, at room temperature 1 1/2 cups packed brown sugar 2 large eggs 1/4 cup toasted almond slices, for topping Directions Preheat the oven to 375°F. Spread the whole almonds or almond slivers on a baking sheet pan. Roast for 6 minutes or until lightly toasted. After they have cooled enough to handle, roughly chop the almonds. Set aside. In a bowl, whisk together the flour, baking powder, and salt. Stir in the oats. Set aside. In a mixer, beat together the butter and brown sugar until well combined, about 1 minute. Beat in the eggs and vanilla. Stir in the flour mixture until just combined. Stir the chopped almonds into the batter. Chill the dough for at least 1 hour or up to overnight (the dough can also be pre-scooped and frozen for future use). If the oven has been turned off, preheat the oven to 375°F. Line a couple sheet pans with parchment paper. Scoop the heaping tablespoon sized portions of the dough onto the lined sheet pans, spacing them about 1 1/2-inches apart. Lightly press the almond slices into the tops of the cookies. Bake for 12-14 minutes or until the cookies are lightly browned. Let them cool for a few minutes and then transfer to a wire rack to finish cooling. Rate it Print