Sometimes I make cookies. And sometimes I gift 95% of those cookies away. This is the fate that befell these cookies--they were like beautiful little ambassadors, endearing me to my mother-in-law and aunt-in-law and Michael's best friends and his coworkers.
Now I will confess-even though oatmeal almond butter cookies SOUND kinda healthyish...I mean..there's still a lot of butter and sugar. So they're not really. BUT they are super chewy and delicious and kind of comforting and, as I've said, the perfect gift-giving cookies. They're tasty even when room temp (and you know I love warm cookies), they're sturdy enough to travel or ship (these will be included in my brother's birthday care package), this recipe makes A BUNCH, and...yeah. Tasty tastiness you guys. Give 'em a go!
Makes approx. 45 cookies.
Note-You can freeze cookie dough balls or (completely cooled) baked cookies if you don't want to make all the cookies/eat them all at once. If you freeze the cookie dough just let it come to room temperature before baking, or add a few minutes onto bake time for frozen dough. You can store the frozen cookies or cookie dough for up to 3 months.
Ingredients:
- 14 tbsp. (or 7 oz. or 1 and 3/4 sticks) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 cup brown sugar
- 1 cup almond butter
- 1 and 1/2 tsp. vanilla extract
- 2 eggs
- 1 and 1/4 cup whole wheat pastry flour (or white whole wheat flour--you can also use all purpose flour if you need to)
- 3/4 cup all purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1 cup ground almonds (put almonds in a food processor or blender and process until ground!)
- 1 and 1/2 cups rolled oats
- 8 oz. semisweet or dark chocolate chunks or chips
Preparation:
- Line a large baking sheet with parchment paper or silicone baking mat and preheat oven to 350F degrees.
- Beat the butter until creamy. Add in the sugars and beat until fluffy, about 3 minutes (scrape the bowl as necessary).
- Beat in the almond butter until fully combined.
- Beat in the vanilla.
- Beat in the eggs, one at a time, until just incorporated.
- Gently stir in the flours, baking powder, baking soda, and salt until just combined.
- Stir in the ground almonds and oats until barely incorporated. Mix in the chocolate chunks.
- Measure out cookies with a medium cookie scoop (or about 2 tbsp. sized balls) and place on prepared baking sheet, leaving about 2 inches of space between each.
- Bake 10-12 minutes, until the edges are starting to brown and the cookies are puffy. Let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store leftover cookies in an airtight container at room temperature for up to 1 week, or frozen for up to 3 months.
I <3 cookie insides and the gooey gooeyness therein.
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