Soft Chocolate-Almond Oatmeal Cookies
photo by Torrig
- Ready In:
- 1hr 3mins
- Ingredients:
- 12
- Yields:
-
45 cookies
- Serves:
- 45
ingredients
- 473.18 ml quick-cooking rolled oats
- 354.88 ml all-purpose flour
- 118.29 ml natural unsweetened cocoa powder
- 2.46 ml baking soda
- 1.23 ml table salt
- 315.37 ml firmly packed light brown sugar
- 236.64 ml unsalted butter, at room temperature
- 1 large egg
- 4.92 ml pure vanilla extract
- 2.46 ml almond extract
- 78.78 ml whole milk
- 236.59 ml slivered almonds, toasted
directions
- Preheat oven to 350 degrees, line three cookie sheets with parchment or nonstick baking liners.
- In a medium bowl, combine the oats, flour, baking soda, and salt. Whisk until well blended.
- In another large bowl combine the brown sugar and butter, beat with an electric mixer on medium speed until well combined. Add the eggs and vanilla and almond extracts and beat until well combined.
- Pour in half of the dry ingredients and mix on low speed just until blended. Add the milk and mix until just blended. Pour in the remaining flour mixture and mix until just blended. Add the nuts and mix briefly to combine.
- Shape the dough unto 1.5 in balls. Arrange the mounds on the cookie sheets, about 2 inches apart. Lightly dampen your fingertips and slightly flatten each mound, so they're about .5 inches thick.
- Bake one sheet at a time on the middle rack until the cookies are puffed and still moist-looking on top, about 11 minutes.
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RECIPE SUBMITTED BY
I currently a student at Pomona College, just outside of Los Angeles. It's really hard to cook at school, but that hasn't changed my passion for food.
My favorite cookbooks are the Cooking Light annual recipe composition cookbooks (especially 2004) and the Nordstrom Friends and Family cookbook. And now recipezaar is one of the best cookbooks I use.