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Oatmeal cookies are elevated in flavor and texture with wonderful oven toasted almonds. Slideshow:  More Cookie Recipes 

Todd Porter & Diane Cu
Todd Porter and Diane Cu
October 2014

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Credit: © Todd Porter and Diane Cu

Recipe Summary test

total:
1 hr 30 mins
Yield:
Makes about thirty 3-inch cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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