Yeerrmmmm. Seriously everything you could ever want in a cookie.
Ellie swang by today to check out the new place and we broke in the kitchen with these delicious fellas. They’re like the comfort-food cookie: soft, gooey, and toasty with the perfect amount of sweetness. Plus they are “healthier” <wink> than your standard cookie. You probably want to get your oven going and start these NOW.
Almond Butter-Oatmeal Chocolate Chip Cookies (adapted from Brown Eyed Baker)
1 cup whole-wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, at room temperature
1/2 cup almond butter
1/2 cup granulated sugar
1/3 cup light brown sugar
1/2 teaspoon vanilla extract
1/2 cup rolled oats
1 cup semisweet chocolate chips
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- Whisk together the flour, baking soda and salt; set aside.
- On medium speed, cream together the butter, almond butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.
- Use a large cookie scoop (3 tablespoons)and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.