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Almond Oatmeal Chocolate Chip Cookies

March 18, 2008

The name is a mouthful, no? Unfortunately I thought these cookies were just so-so — too sweet and not enough almond or cinnamon flavor. However, A. came running into the kitchen as I was taking them out of the oven, and with great enthusiasm shouted: “Those smell soooo good!” So that made me beam a bit.

We are still cooped up in the house as the boys recover from croup and whatever gross virus caused it. The baking was a bit of an escape for me today — time alone in the kitchen, listening to my iPod. But truthfully I have been baking way too much lately. Normally I’d give some away, but no one wants baked goods from the Den of Sick. So I just keep telling myself I needed to start using up all my flour before Passover anyway. Yeah, that’s the ticket…

If you want to try this recipe, I’d recommend cutting the brown sugar down by at least a quarter cup, boosting the cinnamon, and using a dark chocolate chip rather than semi-sweet. (Though my boys liked the cookies as is.)

Almond Oatmeal Chocolate Chip Cookies
Adapted from Oatmeal Peanut Butter Cookies

1 c. butter, at room temperature
3/4 c. brown sugar
1/2 c. white sugar
1 c. almond butter
2 eggs
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. vanilla
1/2 tsp. cinnamon
1½ c. flour
1 c. quick-cooking oats
1 c. chocolate chips

Preheat oven to 350° F.

With a hand mixer, beat butter, almond butter, and sugars in a large bowl until creamy. Add remaining ingredients EXCEPT for chocolate chips, mixing on low speed until ingredients are well incorporated. Then by hand, mix in the chocolate chips.

Drop by heaping teaspoonsful onto ungreased baking sheets. (I lined mine with non-stick baking liners, which makes clean-up so easy.) Bake for 15 minutes, until cookies are just golden. Cool before removing from the pan.

Filed under: Dessert