Oatmeal Chocolate Chip Cookies with Almonds
These chewy and soft oatmeal cookies combine the nutty flavor of sliced almonds with rich chocolate chips, enhanced by the texture of old-fashioned oats. Perfect for any occasion, the recipe is simple and ensures cookies with crispy edges and a soft, chewy center.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon (optional, for extra warmth)
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup old-fashioned rolled oats
- 3/4 cup semi-sweet or milk chocolate chips
- 1/2 cup sliced almonds
Instructions
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Beat in the egg and vanilla extract until fully incorporated.
- Gradually add the flour mixture to the wet ingredients. Mix on low speed until just combined.
- Stir in the oats, chocolate chips, and sliced almonds using a spatula or wooden spoon.
- Cover the dough and refrigerate for 30-45 minutes. Chilling ensures the cookies bake thicker and hold their shape.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop about 3 tablespoons of dough for each cookie and roll into balls. Place them on the prepared baking sheets, spacing them 2 inches apart.
- Bake the cookies for 12-14 minutes, until the edges are lightly golden. The centers may look soft, which is ideal for chewy cookies.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.