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)
- 3/4 cup granulated sugar
- 3/4 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
- Preheat oven to 350° F.
- 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.
- Measure the flour, salt, baking soda, baking powder, and cinnamon into a bowl and whisk to combine.
- 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.
- Add the almond butter and cream together for about a minute, scrape the sides of the bowl down again.
- 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.
- 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.
- With the mixer on low speed, stir in the oats and chocolate chips until everything is just mixed together.
- 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.
- 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.
- Bake for 9-11 minutes until the cookies are lightly browned and crisp around the edges but still soft in the middle.
- 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