You guys, despite these awesome cookies, it has already been an exhausting week!
It’s nights like tonight that I am so thankful for my food processor. I made that smashed chickpea/avocado sandwich from a while back and it was delicious and required no real work on my part. Thank goodness. And after the sandwich, I will have another of these cookies – they’ve got oatmeal, chopped almonds and chocolate chunks from baking chocolate – not the bagged kind.
I apologize for the rather short post, but my brain is just plain fried. Here’s what you need for these amazing cookies. Be careful not to over-cream in the first step or over-bake. As I may have mentioned, I am hardcore om team chewy cookies (as opposed to crunchy cookies) and so I also recommend that you bake them NO LONGER than ten minutes.
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup butter, softened
- 1/4 cup shortening
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 tsp. vanilla
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1 egg
- 1 1/2 cup rolled oats
- 1 cup AP flour
- 1/2 cup almonds
- 4 squares of baking chocolate (4 oz)
Preheat your oven to 375 degrees.
Start by giving your almonds and chocolate a rough chop.
In your stand mixer or with your hand mixer, combine the sugars, bugger, shortening, baking soda, cinnamon, vanilla, baking powder, salt and egg until mostly smooth, but don’t overdo it! This will cause the cookies to spread too much.
Then, fold in the oats and flour. When they are mixed in, add the almonds and chocolate. Scoop using a 1.5-inch cookie scoop onto a tray. These did not spread at all for me, but I would bake them with plenty of space the first time, see what happens and go from there. I hate having cookies with square sides because they all ran together.
Bake for ten minutes AND NO LONGER Allow to rest for a few minutes on the cookie sheet before carefully transporting them to a place to cool.