Ingredients for Soft Chocolate Almond Oatmeal Cookies
- Quick Cooking Rolled Oats
- All Purpose Flour
- Unsweetened Cocoa Powder
- 1 teaspoon baking soda
- Table Salt
- Light Brown Sugar
- Unsalted Butter
- Egg
- Pure Vanilla Extract
- Almond Extract
- Whole Milk
- Slivered Almonds
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How to Make Soft Chocolate Almond Oatmeal Cookies
- Preheat oven to 350°F (175°C). Line three baking sheets with parchment paper.
- Toast almond slivers: Spread 1/2 cup almond slivers on a baking sheet and toast in the preheated oven for 8 minutes, or until lightly browned. Set aside to cool.
- In a medium bowl, whisk together 2 cups rolled oats, 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, softened, and 1 cup packed light brown sugar using an electric mixer until light and fluffy.
- Beat in 2 large eggs, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract until well combined.
- Gradually add half of the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Add 1/2 cup milk and mix until just blended.
- Gradually add the remaining dry ingredients and mix until just combined. Be careful not to overmix.
- Stir in the toasted almonds and 1 cup semi-sweet chocolate chips.
- Using a spoon or cookie scoop, drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Lightly dampen your finger and gently flatten each cookie to about 1/2 inch thickness.
- Bake one sheet at a time in the preheated oven for 11-13 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. Rotate the baking sheet halfway through for even baking.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
26g
Fat
14g
Carbs
4g
