I fully realize that I probably shouldn’t be posting about a decadent cookie recipe when I have 20 postpartum pounds to lose…but I just couldn’t keep these from you any longer! These Almond Oatmeal Chocolate cookies are hands down my most very favorite cookie of ALL time.
Where do I even begin?? They are everything I’m always looking for in in a cookie: chewy, crunchy and chocolatey. And the best part of all? They pair perfectly with a bowl of ice cream, or even made into ice cream sandwiches! You can thank me later.
NOTE: If you have a WinCo near you, check out their bulk section for roasted chopped almonds – they’re perfect for this recipe! They also sell the bittersweet chocolate discs you see in the pictures, which I melt down for the chocolate topping. If you’re impatient like me, you’ll be happy to know that I often don’t chill these and they turn out fine. But if you’ve got the time to stick them in the fridge for a couple hours, I think it really improves the texture (you can also roll dough into balls before chilling to speed things up a bit).
Almond Oatmeal Chocolate Cookies
Yields: 24 small cookies
½ cup butter, softened
1 cup firmly packed brown sugar
½ tsp. Vanilla
1 cup all-purpose flour
¾ cup rolled oats
½ tsp baking soda
¼ tsp salt
½ cup toasted almonds, chopped
8 oz bittersweet or semisweet chocolate
2 Tbs butter
Using a stand mixer with paddle attachment (or hand mixer) cream butter and sugar until creamy and light in color. Add egg and vanilla and mix until blended.
In a separate small bowl, whisk together flour, oats, baking soda and salt. Stir or beat into butter mixture, then mix in almonds.
Chill dough in the refrigerator for several hours.
Roll into 1” balls and place on a cookie sheet (I always use Silpat liners on mine; parchment paper also works well). Bake at 350 degrees for 12-15 minutes and then cool completely before removing.
Melt chocolate and butter in a double boiler over low heat (you can also do this in the microwave very carefully! Heat chocolate for 5-10 second intervals and stir between intervals).
Once cookies are cooled, spread chocolate on tops of cookies and chill until chocolate is set.
(Recipe slightly adapted from an old book I tore the page out of years ago.)