Almond Oatmeal Cookies
Ingredients
- 2 sticks (1 cup) unsalted butter, softened
- 1 1/2 cups sugar
- 1-7 oz box Odense Almond Paste(grated using large hole side of a box grater)
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 2 1/2 cups oatmeal (quick or rolled, not instant)
- 1 cup peanut butter chips
Updating a traditional oatmeal cookie recipe, we added Odense Almond Paste and substituted raisins with peanut butter chips. An outstanding cookie.
Time
15-20 minutes to assemble
12-14 minutes to bake
Total time: 27-34 minutes
12-14 minutes to bake
Total time: 27-34 minutes
Yield
55 cookies
Ingredients
- 2 sticks (1 cup) unsalted butter, softened
- 1 1/2 cups sugar
- 1-7 oz box Odense Almond Paste(grated using large hole side of a box grater)
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 2 1/2 cups oatmeal (quick or rolled, not instant)
- 1 cup peanut butter chips
Directions
- Preheat oven to 350°F. Line baking sheets with parchment.
- With an electric mixture, beat butter, sugar and Almond Paste (grated using large hole side of a box grater) on a low speed until combined. Beat on high for 3 minutes.
- Add eggs to almond mixture and beat until light and fluffy. Mix in vanilla.
- Sift flour with baking soda, baking powder and cinnamon. Add flour mixture to mixing bowl with oats and chips. Mix until combined.
- Drop by rounded tablespoons onto baking sheet and bake 12-14 minutes or until bottoms are lightly browned.
- Cool cookies on pan until they are firm enough to transfer to a wire rack.
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