Chocolate Almond Oatmeal Cookies Food

CHOCOLATE CHIP ALMOND BUTTER OATMEAL COOKIES

Steps:

• Line baking sheet with parchment paper or silicone baking mat. Preheat oven to 350 degrees F.
• Combine flour, baking soda, baking powder, and salt. Set aside. Beat butter until creamy.
• Add sugars beating until fluffy, approximately 3 minutes. Scrape the bowl as necessary.
• Beat in almond butter until incorporated.
• Beat in vanilla and then eggs, one at a time.
• Gently stir in the dry ingredients (I switched to the paddle on my kitchen aid mixer).
• Add ground almonds and oatmeal and stir until just incorporated. Stir in the chocolate chunks.
• Roll cookies into 2 Tbs sized balls. Place on baking sheets and bake cookies for 10-12 minutes. Edges should be slightly browned and the cookies puffed.
• Cool on sheets for 5 minutes before transferring to a cookie cooling rack.

ALMOND FLOUR OATMEAL COOKIES

Steps:

• Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper, and set it aside.
• In a large mixing bowl, combine your dry ingredients and mix well. Add the wet ingredients, and mix until combined. Fold through the chocolate chips. If the batter is too thick, add the milk of choice, as needed.
• Using a cookie scoop or a large spoon, scoop out heaping tablespoons of dough. Using your hands, roll out balls of cookie dough. Place the balls of cookie dough onto the lined sheet and press each one down slightly.
• Bake the cookies for around 10 minutes, or until the edges are beginning to go golden brown. Remove from the oven and allow to cool completely.

NO-BAKE CHOCOLATE OATMEAL COOKIES

Steps:

• Line a baking sheet with parchment paper and set aside.
• Combine the brown sugar, cocoa powder, butter and almond milk in a large saucepan. Bring to a simmer over medium heat, stirring often with a rubber spatula, then simmer for 1 minute. Remove from the heat and stir in the almond butter and salt until smooth. Fold in the oats and almonds and stir until the mixture has thickened, about 2 minutes. Scoop tablespoon-sized mounds onto the lined baking sheet. Press a few chocolate chips on the top of each cookie, flattening slightly. Place the baking sheet in the freezer for 1 hour to set. Store in the refrigerator for up to 3 days or store in the freezer for up to a month for easy snacking.

OATMEAL-CHOCOLATE CHIP COOKIES WITH ALMONDS

Steps:

• Preheat the oven to 350 degrees.
• Line 2 baking sheets with parchment paper.
• In a large bowl, using an electric mixer on medium speed, beat the butter and sugar and brown sugar until creamy.
• Add the eggs and vanilla and beat until smooth.
• In another bowl, stir together the flour, baking soda, and salt.
• Add the dry ingredients to the butter mixture and beat on low speed until smooth.
• Stir in the oats, chocolate chips, and almonds.
• Drop rounded tablespoonfuls of the dough onto the prepared sheets, spacing them about 1 ½ inches apart.
• Bake until the cookies are golden brown, 10-12 minutes.
• Transfer the cookies to wire racks and let cool completely.

SOFT CHOCOLATE-ALMOND OATMEAL COOKIES

Steps:

• 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.

OATMEAL CRANBERRY ALMOND WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F
• Cream together white and brown sugar, margarine, vanilla and almond extracts.
• Beat in egg.
• Mix in sifted flour, baking powder and soda, salt, oats and coconut until combined.
• Stir in dried cranberries, almonds and white chocolate chips.
• Drop slightly heaped tablespoons of dough on a sprayed SHINY baking sheet.
• Bake 10 to 12 minutes depending on your oven. Should be evenly golden in colour.
• Remove to cooling rack.
• Freeze really well.

OATMEAL-CRANBERRY-ALMOND COOKIES

Steps:

• In a bowl, mix flour, baking soda and salt. In another big bowl, with a mixer, mix butter, sugar, brown sugar until mixture has doubled. Add eggs and vanilla and mix. Add mixture of flour beating at low speed. Add oatmeal, cranberries and almonds and stir with a wooden spoon.
• Let drop the dough, 1/4 cup for each cookie, on ungreased baking sheets, leaving space of 3 inches between each cookies. Put one baking sheet on the superior grill, of a preheated oven of 350 F and the other baking sheet on the inferior grill. Cook 16 minutes or until cookies are golden but lightly soft on top (CHANGE THE BAKING SHEET AT MID-COOKING, THE ONE ON THE SUPERIOR GOES ON THE INFERIOR GRILL AND TURN THEM).
• Let cool on a rack for 2 minutes. Put the cookies on the rack and let cool completely.