These almond oatmeal chocolate chip cookies are chewy and chocolatey with texture of oats and almond slices. These take classic oatmeal cookies to the next level! Not to mention, they are so simple to make.
So this may just be me, but I am someone who likes to have a weekly cookie? Ya know, a dozen cookies that sit on a platter on your island and may be gone in a day or in 5 (depends how manic the week is)! But these are my perfect weekly cookie. It has all the things I need, texture, flavor, and chocolate, of course!
So the base is a classic cookie, a blend of white and brown sugar. Added to that is old-fashioned oats, sliced almonds, almond paste, and a generous amount of chocolate chips! They are chewy cookies but with so many components added for taste and texture.
There are two types of people in the world, those who love oatmeal cookies and those who haven't had real soft and chewy oatmeal cookies! These delicious cookies are it! The ones that are going to open your eyes to the world of goodness, aka the oatmeal cookie!
Flour: These classic cookies call for all purpose flour. This gives the oatmeal cookies their structure. You will need just 1 cup of all purpose white flour.
Cinnamon: Maybe it's just me but cinnamon belongs in everything. These cookies call for 1 teaspoon of ground cinnamon.
Baking soda: Baking soda is the rising agent for these cookies making them light and fluffy. You will need ½ teaspoon of baking soda.
Salt: A little bit of salt goes a long way when it comes to cookies. These ones need ¼ teaspoon to bring out the flavor.
Butter: Although these cookies call for simple ingredients, they should all be of high quality to make them the best possible. High quality butter is very important. My favorite is Kerrygold, which I get at Whole Foods. You will need ½ cup of unsalted butter at room temperature.
Brown sugar: Dark brown sugar is added in these cookies to give that molasses caramely flavor. Only ½ cup.
White sugar: ¼ cup of white granulated sugar gives these oatmeal cookies their sweetness.
Egg: 1 egg at room temperature is added to these cookies.
Honey: Honey contributes to browning in cookies. Although there are both white sugar and brown sugar in this recipe, the honey adds just a touch of sweetness but mainly lends itself to the moist texture. Only 1 tablespoon of honey is needed.
Vanilla: 1 teaspoon of pure vanilla extract is added to the oatmeal cookies.
Almond paste: I love almond paste! It has such a strong almond flavor and incorporates really well into baked goods. This cookie recipe calls for 1 teaspoon of almond paste, but if you can't find paste or don't have any on hand, you can also use almond extract. It can be substituted evenly.
Oats: The types of oats you use for these cookies is important. For these oatmeal cookies you will need old-fashioned oats or also called rolled oats. These oats are flat and make the cookies chewy. Quick oats cook through too quickly making a puffy mushy cookies and steel cut oats are the density of a grain and would not work at all in oatmeal cookies. For that chewy cookie with great texture, be sure to use old-fashioned oats. You will need 1 ½ cups.
Almonds: Sliced almonds add a crunch to these cookies! The soften when baked but still add a nice bite to a fluffy cookie. You will need ½ cup of sliced almonds.
Chocolate chips: This recipe calls for 1 cup of semisweet chocolate chips. This is my favorite type of chocolate to use in cookies, but you can also use milk chocolate or dark chocolate.
variations & substitutions
If you can't find almond paste, you can also use almond extract. It is a 1:1 ratio substitution.
Use whatever type of chocolate is your favorite. I love semisweet chocolate chips but you could also use dark chocolate chips or milk chocolate chips.
tips and tricks
For best results, let the dough chill. This makes sure that when the cookies bake they don't spread too much, leaving for a sparse crispy cookie. Letting the dough chill for at least 30 minutes gives you a chewy perfect cookie!
Make a double batch and freeze the rest for when you're ready! I love to do this when making a cookie because then next time I want fresh cookies, the only thing I have to do is throw them in the oven. They come out perfect every time!
Measure your flour correctly. If you don't want your cookie to be hard or cakey, precisely measure your flour. It can be weighed out to be exactly 120 grams or you can measure using a measuring cup. If using a measuring cup, fluff the flour before scooping and then use the back of a knife to even out the top.
step by step instructions
Mix the dry ingredients. In a large bowl, whisk together the flour, cinnamon, baking soda, and salt.
Cream the butter and sugar. In the bowl of a stand mixer or a large mixing bowl using a hand electric mixer, cream butter, white sugar, and brown sugar until fluffy. This should take about 1-2 minutes to get that perfect light texture.
Add wet ingredients. In the bowl with the creamed butter, add honey, vanilla extract, almond paste, and egg. Beat on low speed until incorporated.
Add the dry ingredients. Then carefully add the flour mixture. Mix until just combined and there are no dry streaks left in the dough.
Incorporate the add ins. Add in the oats, chocolate chips, and sliced almonds. Using a rubber spatula mix in those ingredients until the final cookie dough comes together.
Chill the dough. Cover the bowl in plastic wrap and place it in the fridge to chill for at least 30 minutes. Chilling the cookie dough makes it spread less, making for a chewy texture rather than crunchy.
Prepare the oven & sheet pan. Preheat the oven to 350F. Line a cookie sheet with parchment paper and grease with baking spray or olive oil.
Prepare the cookies. Using a 1 inch cookie scoop, scoop the cookie dough and form into balls. Place 12 of the cookie dough balls on the prepared baking sheet. Bake for 10-12 minutes.
Finishing touches. Remove the cookies from the oven and slam the cookie sheet on the counter a few times. This will help the ingredients in the cookie spread and have a nice crisp bottom. Then place on a wire rack to cool for about 5 minutes. Top with flaky sea salt.
Serve these almond oatmeal chocolate chips cookies warm on a serving platter with milk or your favorite dairy alternative.
storage & reheating
The best way to store baked cookies is in an airtight container at room temperature. Make sure the cookies cool completely before sealing in the container.
To freeze cookie dough, scoop and prepare into cookie dough balls. Then place them in a single layer in a freezer bag and tightly seal. The frozen cookie dough can stay in the freezer for up to 2 months.
To reheat frozen cookie dough, bake for a couple more minutes than listed on the instructions to ensure the cookie is fully cooked through.
Can I use quick oats instead of old fashioned oats in cookies?
- No, old fashioned oats are best for oatmeal cookies. Although they are both rolled oats, quick oats are rolled thinner than old fashioned oats. In oatmeal old fashioned oats take about 5 minutes to cook whereas quick oats take only one minute. This same logic happens when putting the oats in your cookies and therefore changes the overall texture. Oatmeal cookies with quick oats come out less chewy and more cake like. Oatmeal cookies made with old fashioned oats are perfectly chewy and have the perfect texture.
Why are my oatmeal cookies hard?
- If your oatmeal cookies are hard, this is most likely due to overmixing the flour into the dough. The more you mix the flour in the dough, the more gluten develops, results in a tough hard cookies. When mixing the dough, make sure to stop as soon as there are no more dry streaks in the batter.
Why do my oatmeal cookies go flat?
- If your oatmeal cookies go flat, this is most likely due to not chilling the dough long enough. If the butter is not cold enough in the cookie dough, it melts too quickly in the oven when baking the cookies. This makes the butter to become liquid, along with the rest of the dough, and therefore creating a super flat and crispy cookie. We want our oatmeal cookies chewy and perfect so be sure to chill the dough for at least 30 minutes!
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