I couldn’t be a bigger fan of oatmeal cookies. Among my favorite things, is that I tell myself that there’s actually a shred of nutrition in them — certainly some fiber. Another great thing about oatmeal cookies: they’re not brittle or flimsy and hold their own in the mail. A few nights ago, I got a hankering for a hearty oatmeal cookie hot from the oven. Bill is always on board with this kind of plan. The rest were packed up and mailed off to Anna. Everyone was happy.
Always looking for some sort of new twist on the tried and true, I decided to substitute sliced almonds for walnuts, and almond extract for vanilla. Even though I couldn’t be a bigger fan of the basic walnut and raisin combination, the all-almond approach proved to be a bit of a game changer. It may well be my new go-to.
- 1 stick (1/2 cup) softened butter
- 2/3 cup raw sugar
- 1 large egg
- 1 tsp. almond extract
- 3/4 cup flour
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/2 tsp. salt teaspoon table salt (I often use a half teaspoon, but I like more salt in my baked goods)
- 1 1/2 cups rolled oats
- 1/2 sliced almonds
- Preheat oven to 350.
- In a large bowl, beat the butter, sugar, egg and almond extract until smooth.
- Sift in the flour, baking soda, and salt.
- Stir in oats and almonds.
- Scoop rounded tablespoons of dough onto a cookie sheet lined with parchment paper. Bake for 10-12 minutes. Remove cookies from the oven while the top still appears slightly undercooked.
- Transfer to a wire rack to cool.