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    Home » Recipes » Cookies

    Published: Oct 2, 2018 · Updated: Dec 10, 2024 by Becky Sue

    Almond Butter Oatmeal Chocolate Chip Cookies

    ↓ Jump to Recipe
    Almond Butter Oatmeal Chocolate Chip Cookies
    Almond Butter Oatmeal Chocolate Chip Cookies by Baking The Goods.
    Jump to:
    • The Best Cookies for Hiking
    • Almost healthy?
    • Ingredients for Oatmeal Chocolate Chip Cookies
    • How to make perfect Oatmeal Chocolate Chip Cookies
    • Recipe
    • Comments

    The Best Cookies for Hiking

    I've hiked all over this great country of ours - Yellowstone, Joshua Tree, Mt. St. Helens, The Grand Canyon, Tamales Point, Grand Teton, the San Ysidro Mountains, Lombard Street in San Francisco and now Yosemite. No matter how dramatic, varied or stunning the backdrop might be, there is one running theme throughout my hiking thoughts - "What are we eating after this hike?".

    In the jagged mountains that border Santa Barbara, I always crave tacos and a crispy cool beer after a hot and dry hike. After a rainy hike along Crater Lake in Oregon, I just wanted a hearty bowl of soup and crusty bread. In Yellowstone visions of Huckleberry Pie danced in my head. And recently in Yosemite, all I could think of were these Almond Butter Oatmeal Chocolate Chip Cookies.

    We just got back from a weekend getaway to one of our national treasures, Yosemite National Park. It was majestic, awe inspiring and like nowhere else I've ever been. We hiked 4 Mile Trail, a 4.6 mile trail that begins at the valley floor and climbs 3200 ft. in elevation to Glacier Point. Due to the steep, mountainous conditions it's quite strenuous but if you're up for a challenge, the 9+ mile roundtrip hike is an ideal way to experience some of the most sweeping and sought-after views throughout Yosemite.  Along the switchbacks of the 4.6 mile hike back down, my mind switched back and forth from an overwhelming sense of awe to a hunger induced longing for these Almond Butter Oatmeal Chocolate Chip Cookies.

    Hiking is a full sensory experience, both physically and mentally. It's stretches your body and mind and takes you to new places you've never been before. There is something about being out in the wilderness and experiencing nature through all of your senses makes my food motivation move mountains. Don't get me wrong, I am not actually a complete Pavlovian dog when I hike, drooling everywhere and performing tasks in anticipation of my next treat. I think about all kinds of things and find hiking to be one of the most head clearing and refreshing human experiences there is. But, all of that strain and exertion makes me hungry and knowing that there are Almond Butter Oatmeal Chocolate Chip Cookies at the end of the the trail keeps me happily putting one foot in front of the other with a dopey smile plastered across my face. Hmm, maybe more similar to Golden Retriever than I'd like to admit.

    Almost healthy?

    While I'd never say these are healthy oatmeal chocolate chip cookies, I would gladly eat them for breakfast mostly guilt free with a hot cup of coffee. These Almond Butter Oatmeal Chocolate Chip Cookies are a hearty mix of chewy thick rolled oats, toasty almond butter and deep, dark chocolate chips with a welcome sprinkle of crunchy sea salt flakes. You could make homemade almond butter if you wanted to get real fancy with it but for these chewy oatmeal chocolate chip cookies, I found store-bought Roasted Almond Butter to be just right. These textural Almond Butter Oatmeal Chocolate Chip Cookies are comforting and familial but with some new unexpected flavors and textures in the mix. As we transition into colder weather and retract from the outdoors to spend more time cozied up in our homes, these Almond Butter Oatmeal Chocolate Chip Cookies serve as a hearty and fulfilling pick me up day or night, or lets be real - both.

    So whether you earned a dozen cookies by hiking 9 miles with a 3200 ft. incline or if you just need some cookie comfort on a cold night, these Almond Butter Oatmeal Chocolate Chip Cookies are there for you. They'll keep you climbing whatever mountain you're conquering, literal or figurative. 

    Ingredients for Oatmeal Chocolate Chip Cookies

    Almond Butter Oatmeal Chocolate Chip Cookies ingredients
    The flavors and textures of these Almond Butter Oatmeal Chocolate Chip Cookies are all right here, chewy, toasted extra thick rolled oats, creamy, nutty roasted almond butter, a dash of cinnamon and these dark chocolate chips.
    Almond Butter Oatmeal Chocolate Chip Cookies whisking dry ingredients
    Whisking the dry ingredients together first, fills the cookies with warm cinnamon and evenly distributes the baking soda and baking powder so you never have to experience the unappetizing taste of either.
    Creaming butter and sugar for Almond Butter Oatmeal Chocolate Chip Cookies
    When creaming the butter with the granulated sugar and brown sugar, be sure to mix on medium high for a least 5 minutes until it's light and fluffy like this.
    Almond Butter Oatmeal Chocolate Chip Cookie dough
    The Almond Butter Oatmeal Chocolate Chip Cookie dough should be chunky with lots of texture so don't over mix because you want that texture to translate into the baked cookies.
    Scoop of Almond Butter Oatmeal Chocolate Chip Cookie dough
    I like to use a medium to large sized cookie scoop for these Almond Butter Oatmeal Chocolate Chip Cookie.
    Almond Butter Oatmeal Chocolate Chip Cookies cooling
    Once baked, sprinkle the Almond Butter Oatmeal Chocolate Chip Cookies with flaky sea salt for extra texture and flavor layers.

    How to make perfect Oatmeal Chocolate Chip Cookies

    Almond Butter Oatmeal Chocolate Chip Cookies
    Serve the Almond Butter Oatmeal Chocolate Chip Cookies while they're still warm but remember you're taking a big risk as they might disappear immediately!
    Pile of Almond Butter Oatmeal Chocolate Chip Cookies
    Layers and layers of chewy, dark chocolate chip gooey Almond Butter Oatmeal Chocolate Chip Cookies.
    Close up of Almond Butter Oatmeal Chocolate Chip Cookies
    Just look at all of that chewy texture in these Almond Butter Oatmeal Chocolate Chip Cookies.
    Almond Butter Oatmeal Chocolate Chip Cookies from Baking The Goods
    Let's take a peek inside, shall we? With a crisp exterior and dreamy soft and chewy center, these Close up of Almond Butter Oatmeal Chocolate Chip Cookies are perfection. Seriously.
    Print

    Recipe

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    Almond Butter Oatmeal Chocolate Chip Cookies

    Almond Butter Oatmeal Chocolate Chip Cookies


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 3 reviews

    • Author: Becky Sue of Baking The Goods
    • Total Time: 25 minutes
    • Yield: 3 dozen-ish
    Print Recipe
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    Description

    Almond Butter Oatmeal Chocolate Chip Cookies - a hearty mix of chewy thick rolled oats, warm cinnamon, toasty almond butter & dark chocolate chips, finished with flaky sea salt.


    Ingredients

    Units
    • 2 cups all purpose flour
    • 1 teaspoon fine sea salt
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon cinnamon (- freshly ground)
    • 1 cup butter (- at room temperature)
    • ¾ cup granulated sugar
    • ¾ cup brown sugar
    • 1 cup almond butter
    • 2 large eggs (- at room temperature)
    • 2 teaspoons pure vanilla extract
    • 2 cups thick rolled oats
    • 2 cups dark chocolate chips
    • sea salt flakes (- to taste)

    Instructions

    1. Preheat oven to 350° F.
    2. Sprinkle the oats evenly over a baking sheet and toast for 8-10 minutes until they begin to deepen in color and give off a nutty aroma. Set aside to cool.
    3. Measure the flour, salt, baking soda, baking powder, and cinnamon into a bowl and whisk to combine.
    4. Using stand mixer with the paddle attachment, beat the butter, granulated sugar and brown sugar on medium-high speed for 5-7 minutes, until fluffy and light in color. Be sure to scrape down the bowl a few times during the process.
    5. Add the almond butter and cream together for about a minute, scrape the sides of the bowl down again.
    6. Adjust the mixer to a low speed and slowly add the eggs and vanilla, one at a time (I like to crack the eggs and add the vanilla into a liquid measuring cup before adding it to the butter and sugar mixture). Scrape the bottom and sides of the bowl once between each egg addition.
    7. Gradually add the dry ingredients with the mixer on low speed. Scrape the bottom and sides of the bowl to fully incorporate the butter and sugar.
    8. With the mixer on low speed, stir in the oats and chocolate chips until everything is just mixed together.
    9. Using a 2 tablespoon cookie scoop, form cookie dough balls and place on a lined baking sheet. Slightly press the cookies down to form chubby disks. I like to chill my cookie dough balls for a least 20-30 minutes before baking. You can also chill the dough up to overnight to develop more flavor. 
    10. Before baking preheat oven to 350° F. Arrange the cookie dough balls evenly on lined baking sheets, 6-8 per pan depending on the size of cookies you're making.
    11. Bake for 9-11 minutes until the cookies are lightly browned and crisp around the edges but still soft in the middle.
    12. Liberally sprinkle with crunchy sea salt flakes, to taste, and allow the cookies to cool on the cookie sheets.

    Notes

    The cookie dough balls can be frozen for up to 3 months and baked straight from the freezer, same temperature (350°F) but they may take 1-2 additional minutes to bake. 

    • Prep Time: 15 minutes
    • Cook Time: 10 minutes
    • Category: Dessert
    • Cuisine: Cookies

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    Reader Interactions

    Comments

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    1. Ariel says

      October 19, 2024 at 6:13 am

      I just made these and they turned out great

      Reply
      • Becky Sue says

        October 22, 2024 at 8:27 am

        So happy to hear you enjoyed the recipe, Ariel. 🙂

        Reply
    2. Debbie says

      October 19, 2018 at 3:23 pm

      What would happen if you used peanut butter? Any ideas? That’s what I got and want to make them now.

      Reply
      • beckysue says

        October 22, 2018 at 9:39 am

        They will be delightful! I think pretty much any nut butter could be subbed in. 🙂 Happy baking!

        Reply
    3. Ammara says

      October 09, 2018 at 6:08 pm

      What kind of brown sugar do you use?

      Reply
      • beckysue says

        October 09, 2018 at 10:33 pm

        Hey there! I've fallen head over heels for the Bob's Red Mill brown sugar. It is the perfect consistency for baked goods and I am obsessed with it, I wont use any other brown sugar now! You can find it here https://amzn.to/2REr4F8 🙂

        Reply
        • Ammara says

          October 10, 2018 at 3:56 pm

          Thank you. Making these now

          Reply
          • beckysue says

            October 11, 2018 at 8:19 am

            Of course. Yay! I hope you enjoy the recipe. 🙂

            Reply
    4. Kendra says

      October 04, 2018 at 2:51 pm

      I'm so excited to try these?

      Reply
      • beckysue says

        October 05, 2018 at 8:51 am

        Hi Kendra! Please let me know if you do try them. They are quickly climbing the charts as a favorite cookie around here. 🙂

        Reply
    5. Lois Samelson says

      October 04, 2018 at 7:12 am

      Looks so awesome... going to try these beauties!

      Reply
      • beckysue says

        October 05, 2018 at 8:51 am

        Oh yay, Lois! I hope you do try them. They are the perfect fall cookie, just right for baking this weekend. 🙂

        Reply
    6. Kelly says

      October 02, 2018 at 5:25 pm

      They look scrumptious!

      Reply
      • beckysue says

        October 02, 2018 at 9:28 pm

        Thanks so much, Kelly. They really are tasty! 🙂

        Reply

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