Almond Chocolate Chip Oatmeal Cookies

Happy Monday everyone! A fresh week ahead, and so much to look forward to! Including these almond chocolate chip oatmeal cookies! I am a biiiig chocolate chip cookie fan. While I love classic chocolate chip cookies too, sometimes I crave that delicious chewy texture that you get in an oatmeal cookie. And the oatmeal makes them healthier right? Let’s just go with that.

In Middle School my best friend and I would make giant chocolate chip cookies for sleepovers, and they were my absolute favorite! I gave the traditional chocolate chip cookie recipe an update in these cookies, by adding a little almond, oatmeal and espresso powder! I love that these oatmeal cookies are so chewy and thick, and full of flavor!

These cookies take very little hands-on time, and only need a quick rest in the fridge (30 minutes) before baking. The time in the fridge helps the butter harden again, which makes them thicker and more moist when they bake! You can actually leave them well covered in the fridge even longer if you like, up to a few days, and bake a few at a time!

I’m also a huge fan of freezing cookie dough. Roll the dough into balls, freeze in a freezer safe bag, and enjoy as you like over the next 6-8 weeks! Just bake the cookie dough from frozen for an extra 1-2 minutes.

Key Ingredients In Almond Chocolate Chip Oatmeal Cookies:

• Almonds: We use 1/2 cup sliced almonds for this recipe. You can really use any favorite nut – pecans would be delicious too! I love the extra chew they give these oatmeal cookies, and they soften during baking that the cookies still have a perfectly soft texture.
• Oatmeal: This recipe calls for old fashioned oats, which are thicker and more firm than quick cook oats. That means they hold their shape and texture when they’re baked.
• Espresso Powder: Not something you find in most oatmeal cookies! While the espresso powder isn’t strictly necessary, it helps to deepen all the flavors in the cookies, and acts as a flavor emulsifier, similar to vanilla extract!

Almond Chocolate Chip Oatmeal Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Kirsten Bell
• Prep Time: 45 Minutes
• Cook Time: 12 Minutes
• Total Time: 57 minutes
• Yield: 18–20 Cookies 1x
• Category: Dessert
• Method: Baking

Print Recipe

Pin Recipe

---

Description

Easy, chewy and delicious oatmeal cookies! A simple dessert idea that will be asked for again and again.

---

Ingredients

Scale 1x2x3x

1 cup all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup cane sugar
1 teaspoon vanilla extract
1 teaspoon espresso powder
1 egg
1 cup old-fashioned oats
3/4 cup chocolate chips
1/2 cup sliced almonds

Cook Mode Prevent your screen from going dark

---

Instructions

Whisk together the dry ingredients, flour through salt in a mixing bowl and set aside. In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light and fluffy. Dissolve the espresso powder into the vanilla, and then mix the egg and vanilla into butter and sugar. Add the dry ingredients, and mix on low until just combined. Add the oats, mixing for about 30 seconds until incorporated. Then add the almonds and chocolate chips and mix until evenly distributed.

Cover and refrigerate 30 minutes to an hour.

Preheat oven to 350 F. Line two baking sheets with parchment paper. Roll cookies, using roughly 3 tablespoons per cookie, and evenly space 12 per cookie sheet. Bake 12-14 minutes, or until very lightly browned on the sides. The centers will still look soft, which is what we want!

Remove the cookies from the oven, and allow to cool on the baking sheet at least 5 minutes before transferring to a cooling rack to cool completely. Enjoy!

---