Crispy Almond Oatmeal Cookies
These Crispy Almond Oatmeal Cookies are healthy, easy, and fast to make. They’re super flavorful without being overly sweet. These cookies are perfect as a dessert or just as a regular snack!
cookies
Ingredients
- 1 cup butter melted but not hot
- 1 cup light brown sugar dark brown sugar can be used as well
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cup all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 cup sliced almonds lightly toasted if desired
- 2 cups quick cooking rolled oats
Instructions
- Preheat your oven to 375F
- Covered baking sheet with parchment paper.
- In a medium bowl whisk together flour, salt, and baking powder. Set aside.
- In a separate large bowl whisk together sugar, melted butter, and vanilla. Add eggs. Whisk to incorporate.
- Add salt, baking powder, all-purpose flour mixture to our butter/sugar/eggs/vanilla mixture. Mix just until incorporated.
- Using a spatula, stir in almonds and oatmeal. Mix just until combined. The dough will be slightly thick.
- With a help of an ice cream scoop, scoop the dough and place on baking sheet spacing about 3 inches apart.
- With the back of the ice cream scoop or spoon, spread cookies lightly by pressing on the tops.
- This will thin the dough so the cookies can bake crispy.
- Bake for 12-15 minutes until the sides start to get light golden in color. Let cool.
Notes
- Be sure to use unsalted butter as we are already adding salt to the cookies.
- Do not swap the rolled oats for steel cut oats as your oatmeal cookies will not come out the same!
- If you do not have light brown sugar, you can use dark brown sugar as well.
- If you find the process of scooping the dough and spreading out intimidating, you can roll the dough thinly in between 2 sheets of parchment paper. Refrigerate for 10 minutes and then cut out desired shapes and bake the cookies as instructed above.
- I recommend that you transfer the cookies to cool on a cooling rack as the sheet pan will retain heat and continue to cook your cookies! Since these almond oatmeal cookies are thin, you don’t want to overcook them.
- Be sure your oven is fully preheated before adding the cookies to the oven. Since the oatmeal cookies are thin, unevenly heating the oven might cause them to burn or cook unevenly.
- This recipe yields about 3 dozen of 2” to 3” cookies. The larger the cookies you make, the less cookies you'll have.
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.