I am a chocoholic, like a semi-sweet and dark obsessed chocoholic, and these White Chocolate Almond Oatmeal Cookies are undoubtedly my new favorite.
All I have to say is thank goodness I quartered the recipe. If not, I would have been in real trouble!
These cookies have a slight crunch, some chewiness because of the oatmeal, and the perfect balance of flavors. I have officially been converted.
White Chocolate Almond Oatmeal Cookies are my new obsession!
You must try this recipe. I will, WITHOUT A DOUBT, be making these again in the near future.
The VERY near future
White Chocolate Almond Oatmeal Cookies (adapted from allrecipes.com)
Yields approximately 32 cookies
1/2 cup unsalted butter, softened
1/2 cup dark brown sugar
1/2 cup white sugar
1 egg
1 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups rolled oats
1 cups white chocolate chips
1/2 cup chopped almonds
Directions:
Preheat oven to 350°F and lightly grease baking sheets.
In a medium bowl cream butter, dark brown sugar, and white sugar. Then, stir in the egg and vanilla.
In a separate bowl, sift (or whisk together) the flour, baking powder, baking soda, and salt. Then, incorporate into wet ingredients.
Add oats, white chocolate, and chopped almonds and mix until incorporated. Use a cookie scoop (approx 1 Tbs) to assure even sized cookies. Leave about 2 inches between each cookie on the sheet.
Bake or 10-12 minutes. Allow to rest 1-2 minutes on cookie sheet and then finish cooling on wire rack.
Thanks. They really are delicious! Dough also freezes quite well. I roll the remaining dough in wax or parchment paper, then in plastic wrap, and then place in a zip-lock bag.
Thank you for visiting Girl Meets Whisk!
I'm an elementary school teacher who has a passion for cooking/baking, fitness, and family. This site will provide me with an avenue to share my favorite recipes and any other randomness I feel prompted to share :) Feel free to leave a comment and check back from time to time to see what I'm whipping up.
The VERY near future 
CHOMP!
These look really really yum. Great flavours going on too.
Thanks. They really are delicious! Dough also freezes quite well. I roll the remaining dough in wax or parchment paper, then in plastic wrap, and then place in a zip-lock bag.