I get a major craving for oatmeal cookies about once a season and these gems with the double dose of chocolate chips hit the spot. Soft and chewy, they’re packed full of chocolate with a bonus of almond meal in the batter for extra protein and a textural boost.
Oatmeal Cookies with a Twist
Besides TWO different kind of chocolate chips, these oatmeal cookies have an unusual addition. I pulled some sliced almonds from the freezer and dumped them in my mini food processor. Pulsing the frozen nuts for a minute or two turned them into powdery almond flour or meal. Barely discernable except for a few flecks, which of course my family had to drill me about. Nick was heading back to college and was game to sample one. Not usually a big oatmeal cookie fan, he enjoyed these enough to take some back to campus. They are chewy, soft and irresistible. I had to hide the remainder in my freezer to minimize temptation.
Not Really Health Food!
I wouldn’t categorize these oatmeal cookies as health food, but they are “healthier” than my usual cookies. The oats and almond meal add fiber plus the eggs and almond meal both add protein. Just don’t eat a dozen at one sitting! Though you may be tempted.
- ¾ cup butter, at room temperature
- ¾ cup dark brown sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup flour
- 1 cup oatmeal
- ½ cup almond meal (you can make your own by whizzing about ¾ cup frozen, sliced almonds in a food processor, till powdery)
- 1 teaspoon baking powder
- ¼ teaspoon of salt
- ¾ cup bittersweet chocolate chips
- ½ cup semisweet chocolate chips
- Cream butter and sugar in a mixing bowl with a wooden spoon.
- Beat in the egg and the vanilla extract till well incorporated.
- Add the oats, almond meal, flour, baking powder and salt and mix till combined.
- Fold in the chocolate chips.
- Refrigerate the cookie dough for 1 hour.
- Heat the oven to 350º. Line a baking sheet with parchment paper.
- Scoop rounded teaspoonfuls of dough onto the prepared baking sheet. Gently flatten the cookies.
- Bake in preheated oven for 10-12 minutes.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.
Adapted from Roxana’s Home Baking.