I guess you could also call these Chuck-in-what-ever-you-want Cookies because that’s how versatile they are. The original recipe called for pecans, I never have pecans in the house, threw in some almonds instead. You know what would rock in these? Hazelnuts. Do it and tell me how it goes. If you like fatter cookies, roll them out and let them chill in the fridge for a few hours, it helps the butter firm up again and prevents the cookies from spreading so much in the oven. Warning, this makes alooooooot of cookie dough so halve it if you don’t want to be rolling cookies for 40 minutes. I might have mentioned it in an earlier post but my cookie rolling days are over and I use ice-cream scoops to portion out my dough, clean hands and it is so much quicker. If you make a lot of cookies, cupcakes and muffins they are worth the investment.
Almond Oat Choc Chip Cookies
2 1/4 cups plain flour
1 tsp salt
1 tsp baking soda
225g butter, room temperature
3/4 cup caster sugar
3/4 cup brown sugar
1 tsp vanilla extract
1 cup rolled oats
2 cups choc chips (I used dark chocolate)
1 cup chopped almonds
sea salt for sprinkling
Preheat the oven to 190 C and line a large baking tray with baking paper.
In a medium bowl whisk together the flour, salt and baking soda.
In large mixing bowl beat the butter with an electric hand mixer until smooth then add both sugars and beat until combined.
Add the vanilla and both of the eggs, beat until well combined.
Add the flour in 3 lots, beating well in between (use a spatula to scrape the sides and base of the bowl).
Mix the oats, choc chips and almonds into the dough with a spatula.
Roll 3 tbsp of dough into balls and place on the prepared baking tray around 3cm apart (I used an ice-cream scoop with a 3 tbsp capacity).
Sprinkle each cookie with a little bit of sea salt.
Bake for 12-15 minutes, until lightly browned.
Allow to cool on the tray then repeat with remaining dough until it’s all used up.