I don’t bake cookies as often as I should. I have a long list of cookie recipes that I want to try but have not gotten round to yet. These cookies are on the top of that list. These cookies should, in fact, top every cookie list out there. They’re crisp on the outside and chewy in the middle. They are thin and light. They are rich and buttery. They have almonds and oatmeal (my favorite cookie ingredient).
You see what I’m talking about!
Heads up – this cookie uses up a lot of butter and sugar – that’s where the ‘rich and buttery’ trait comes from. But let me tell you, this cookie is worth every single calorie. I have had half a dozen of these over the weekend and I have no guilt! None.
So quick and easy to make. Just whip butter and sugars, add egg and vanilla and then add the all purpose and oat flour mixture.
Stir chopped almonds through the dough and you’re ready to scoop!
They go oh so well with coffee! I am definitely making these again. With Amaretto. For sure.
Yield – 32 cookies
- Salted butter – 3/4 cup*
- Light brown sugar – 1/2 cup
- Granulated sugar – 1/3 cup
- Large egg – 1
- Vanilla extract – 1 tsp
- All purpose flour – 1/2 cup plus 2 tbsp
- Oat flour – 1/2 cup (directions given below)
- Finely chopped almonds – 1/2 cup
*You can use unsalted butter too. Just add 1/8 tsp of salt to your dry ingredients
- Make sure all your ingredients are at room temperature. Preheat oven to 350 F or 177 degree Celsius
- Pulse half a cup of rolled oats or old fashioned oats in a food processor till you end up with a fine powder. This is oat flour
- In a medium sized bowl combine all purpose flour and oat flour and whisk to combine
- In a larger bowl whip butter and sugars together with a mixer till it turns light and fluffy. This takes 5 to 7 minutes
- Add the egg and vanilla extract and whip again for a minute till they are thoroughly combined
- Next add the dry ingredients to the wet in three batches, whipping briefly each time to combine
- Add the finely chopped almonds and stir them through the cookie dough with a spatula
- Line a cookie sheet with parchment paper or a silicone mat. Using a 1 tablespoon measure as a scoop, drop cookie dough onto the sheet with a gap of at least 3 inches between each scoop. Gently flatten each scoop of dough just a little. These cookies spread a lot!
- Bake in a preheated oven for 8 to 10 minutes till the edges turn golden brown
- Allow the cookies to cool on the cookie sheet for at least 5 minutes. Then transfer to a wire rack to cool completely. Do not attempt to move the cookies while they are still warm. They may break. They harden only when cooled
- Store in an airtight container. If you find that the cookies soften after a couple of days put them back in a 350 F oven for 2 to 3 minutes and they will crisp up again