Oatmeal, Chocolate Chip and Almond Cookies

I’ve mentioned before that I love oatmeal raisin cookies, but I understand that they’re not everyone’s cup of tea (cup of cookie?). Maybe some people find the inclusion of raisin too healthy?

This recipe, however, replaces raisins with chocolate chips. There’s no mistaking these babies for something healthy! The inclusion of cinnamon and nutmeg just makes them even better.

Oatmeal, Chocolate Chip and Almond Cookies

Slight adapted from Smitten Kitchen 

The recipe originally called for pecans, but I only had almonds in the house and used those instead. Feel free to make extras and freeze the dough for later. Cook frozen dough as you would regular dough, but add an extra 2 to 3 minutes to the cooking time.

Ingredients

4 tablespoons unsalted butter, at room temperature
6 tablespoons white sugar

1/2 cup light brown sugar, firmly packed

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1 large egg

1/2 cup all-purpose flour

1/4 cup whole wheat pastry flour (or whole wheat flour or use only all-purpose)

1/2 teaspoon baking soda

1/4 teaspoon ground cinnamon

Pinch ground nutmeg

1/2 cup quick-cooking oats

6 ounces semisweet chocolate chips

1/2 cup almonds

Equipment

Mixing bowl, cooking sheet, hand mixer

Preheat oven to 350. Line a cookie sheet with parchment paper or a nonstick baking mat.

Use an electric hand mixer to beat butter until light and fluffy. Add sugars, salt, and vanilla and beat until well mixed, about 3 minutes. Stir in egg.

In a separate bowl, combine dry ingredients. Add half the dry mixture to the butter with mixer on low speed. Once incorporated, add the second half.

Stir in the oats, chocolate chips, and nuts by hand. Drop by tablespoon onto cookie sheet. Bake for 10 to 12 minutes.

Makes 18