Chocolate Almond Oatmeal Cookies
A few years ago, I decided to make chocolate crinkles at Christmastime. I'd never really heard of them before (although apparently they are a staple this time of year), and everywhere I looked online it seemed that someone was raving about them. And they're chocolate. How could they be bad?
Either the internet lied, or I messed up the recipe, because they were...um, not so good. Rock hard, crumbly and tasting of baking soda, I declared them the worst cookies ever.
Fast forward two years and I've been sucked in by the hype again (thanks to Pinterest, mostly). Plus, they we're one of the few cookies I could make that wouldn't require a trip to the store. Reading through the recipes I'd selected, I found that you have to refrigerate the dough for 3-4 hours. Hours!? No, I needed cookies asap.
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On to plan B: I could make oatmeal cookies, but that sounded kind of boring without any chocolate chips. So, to get my fix, I decided to use cocoa powder to make chocolate almond oatmeal cookies!
The recipe is a hodgepodge of a few I had on hand, and is pretty delicious. I'd suggest trading the almonds for pecans, but it's great as is.
This doesn't solve my problem though - I still need to make those crinkles...
Chocolate Almond Oatmeal Cookies
1/2 cup butter, softened
3/4 cup brown sugar
1/4 cup sugar
1 egg
2 teaspoons vanilla extract
1 cup & 2 TBS flour
3 TBS unsweetened cocoa powder
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup Oatmeal
1/2 c. chopped almonds
Preheat oven to 350.
Cream together the butter and sugars. Beat in egg and vanilla.
In a separate large bowl, combine together flour, cocoa, baking soda, baking powder and salt.
Slowly add the flour mixture to the butter mixture. Add oats and almonds.
Form 1 1/2" balls from dough and place onto cookie sheets, flattening slightly with the bottom of a cup.
Bake for 8 to 11 minutes or until edges are set. Cool on baking sheet for 10 minutes before removing to a wire rack to cool completely.
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Posted in Home Improvement Post Date 04/03/2023