Chewy Almond Butter Oatmeal Chocolate Chip Cookies
I realize that chewy almond butter oatmeal chocolate chip cookies is a pretty long title for a cookie to have. Is it a little bit over the top? Maybe. But these ones surprised me because they live up to every bit of their attention-grabbing name, and maybe even more so. When I first read about them on Amanda’s blog, I thought they sounded good because, sure, I like chew and almond butter and oatmeal and chocolate and cookies—yes, especially that last part. I figured they would be a nice excuse to bake and eat some treats on a deadbeat weeknight since they hide so cleverly behind the facade of “healthy” by being made with all rolled oats, healthy fats from the almond butter, with a little boost of nutrients from the flax seed.
But let’s not kid ourselves. Cookies are cookies are cookies. It’s like when one of my roommates buys knock-off oreo “Who-Nus” that have “as much iron as a cup of spinach” or “as much calcium as a glass of milk.” Are those petty nutritional stats supposed to make a person feel better about eating a whole 24-pack of low-quality cookies? Because seriously, next time I’d personally rather just stick with the oreos and take a vitamin on the side.
These cookies do have some nutritionally redeeming qualities about them, but yeah, they’re still most definitely a treat. I baked them off earlier this week when I wanted some treats for my roommates and me that wouldn’t make me feel too guilty if I ate 4 of them in one night (it worked). And while the whole nutrition deal was a good excuse to make them, it was the chew and the flavor that surprised me and made me like them more than about 90% of all other cookies I’ve ever tried. These are really, really great. They are super chewy and a little soft, have some great texture from the rolled oats, and the cinnamon-almond-chocolate flavor combination is spot-on perfect. I’d make them for friends and company without any hesitations and without the need for the preface of something along the lines of “oh, these are kind of healthy-ish cookies…” These are some good cookies to keep in mind—whether you care about the whole healthy fats-whole-grain-flax-nutrients part or not. I wasn’t going to blog about these, but a friend urged me to after eating one or two or three of them. If you need any more convincing, Amanda’s post is really great.
Anyway, I have no real segue into talking about this so I’ll just go right ahead: Last night for Valentine’s Day my best friend and I hosted something of a girls-night-dinner for all of our single friends (I was included in this group because basically when you are in a long distance relationship, for all-intensive purposes, you are single on national holidays). I made a big batch of risotto with parmesan and peas, served with these chicken meatballs piled on top. For dessert I made this chocolate-almond torte, and it made for a nice chocolatey-filled end to the evening. It’s like a mix between one giant meringue and a chocolate flourless torte. Flaky, dense, rich, but light. It was perfect. And! yesterday while making it, I realized that it is completely fat-free. Like, there’s not even egg yolks in it. But, like the cookies, I would hate to emphasize some random health property as one of its defining features because it is too great of a torte to have “fat-free” be a blanket over its identity.
And, speaking of the Valentine’s Day that just passed, I hope you all had a lovely one. While I have no qualms with the holiday—I am neither repulsed by it nor attracted to it—I do like excuses to get together with friends and/or loved ones and cook and talk and laugh and all that nice stuff. I have to say though, if I read how someone is “blessed” to have a significant other or whoever in their life one more time on facebook, I am going to cry. So, to restate all that, I hope you had a very nice…unblessed Valentine’s Day. If not, there are always cookies.
One Year Ago: Homemade Soft Pretzels & a Honey Mustard Dipping Sauce (these are awesome, so much so that I’ve made these about 6 times since that post a year ago—including only less than 2 weeks ago)
You may substitute an egg for the flax-water mixture, just as you can substitute coconut oil for the butter to make it vegan. Also, you do not need to refrigerate this dough to firm it up before you bake it (awesome), but if you do, press down the chilled dough balls a little bit because they will hardly spread out at all if you don’t.
1 tablespoon ground flax
1 3/4 cups old-fashioned rolled oats
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons (1/4 stick) butter, softened
1/2 cup almond butter
1/4 cup sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
heaping 1/2 cup semisweet or bittersweet chocolate chips
Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or a nonstick mat. In a small bowl, mix together the flax with 3 tablespoons of water; set aside for at least 5 minutes so that the flax can soak up the water and set up. In a medium bowl, whisk together the oats, baking powder, baking soda, salt, and cinnamon. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, almond butter, and the granulated and brown sugars on medium speed until smooth, about 2 minutes. Add the vanilla and the flax-water mixture and combine to blend. Add in the dry oatmeal mixture, along with the chocolate chips, and mix until fully combined. The dough will be pretty moist but will hold together really well.
Roll golf-ball sized portions of the dough into balls and place on the prepared baking sheet, making sure to leave at least 2 inches between each cookie. Do not flatten them (unless you’re baking them after refrigerating them). Bake in the preheated oven for 10 to 12 minutes, or until the cookies have gotten puffy and a little brown around the edges. They’ll look a little underdone on top, but they’ll continue cooking and setting up after you take them out. Let cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Store in an airtight container or baggie.
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