Almond Butter Oatmeal Chocolate Chip Cookies

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?".

Here 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 - you can read all about that magical trip here. 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.

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. 

📖 Recipe

Almond Butter Oatmeal Chocolate Chip Cookies

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5 from 2 reviews

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

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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.

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Ingredients

Units USM

• 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)

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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

Keywords: Almond Butter Oatmeal Chocolate Chip Cookies