These Chewy Almond Butter Oatmeal Cookies are a delightful twist on classic oatmeal cookies. With a rich almond flavor and a chewy texture, they're perfect for satisfying your sweet tooth while feeling a bit wholesome. Whether you're baking for a cozy night in or a casual get-together, these cookies are sure to impress.
Butter: Provides a rich, creamy base and helps achieve that perfect chewy texture. Make sure it's softened for easy mixing.
Almond butter: Adds a delicious nutty flavor that complements the oats beautifully. Use a creamy variety for best results.
Brown sugar: Contributes to the cookies' chewy texture and adds a hint of molasses flavor.
Granulated sugar: Balances the sweetness and helps the cookies spread just right.
Eggs: Act as a binding agent and add moisture, keeping the cookies soft.
Vanilla extract: Enhances all the flavors with a touch of warmth and sweetness.
Baking soda: Helps the cookies rise slightly, giving them a light texture.
Salt: Balances the sweetness and enhances the overall flavor.
All-purpose flour: Provides structure to the cookies.
Old-fashioned oats: Add heartiness and texture, making these cookies feel extra satisfying.
Ground cinnamon: Adds a subtle warmth that pairs perfectly with the almond and oats.
Chopped almonds: Toasted for extra crunch and depth of flavor.
These cookies are delightful on their own, but try serving them with a scoop of vanilla ice cream for a decadent dessert. They also pair wonderfully with a glass of cold almond milk or a cup of your favorite herbal tea.
First, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to ensure the cookies don't stick. In a large mixing bowl, cream together the softened butter, almond butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes with an electric mixer on medium speed.
Next, add the eggs one at a time, beating well after each addition. This helps to fully incorporate the eggs and create a smooth batter. Then, mix in the vanilla extract. In a separate bowl, whisk together the baking soda, salt, flour, oats, and cinnamon. This ensures that the dry ingredients are evenly distributed.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Overmixing can lead to tough cookies, so be gentle. Finally, fold in the chopped toasted almonds. This adds a delightful crunch to every bite.
Drop the dough by rounded tablespoons onto your prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set up properly.
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