Chocolate Chip Almond Butter 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.

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.

ALMOND-BUTTER OATMEAL COOKIES

Steps:

• Preheat the oven to 350.
• Beat butter and almond butter until light.
• Add sugars and beat until light and fluffy.
• Beat in eggs and vanilla.
• Mix in flour, baking soda, baking powder, and salt.
• Stir in oats and cashews.
• Drop batter by tablespoons onto cookie sheet.
• Bake 10 - 15 minutes.