What’s Next on my Plate:

Hawaiian Mahi Mahi rolls stuffed with mango and macadamia nut stuffing

Æbelskiver (Danish Filled Pancakes)

Chicken Canzanese with Polenta Cakes

Lillet Poached Pears with Thyme & Pepper

Triple Lemon Baked Doughnuts

(German Braised Rabbit Stew)

Pesto Goat Cheese Chicken Cordon Bleu

Almond Chocolate Chunk Oatmeal Cookies

Aug 16th, 2012 by Kat | 0

1 cup granulated sugar
1 cup brown sugar
1/2 cup butter, softened
1/2 cup shortening
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
3 cups rolled oats
2 cups AP flour
1 cup almonds
8 ounces chocolate chunks

Preheat oven to 375F. Prepare cookie sheets with silpat or parchment paper.

Roughly chop almonds. You can do this with your food processor if you like, but I just use a knife and chop at them a bit.

In your stand mixer, combine the sugars, butter, shortening, baking soda, cinnamon, vanilla, baking powder, salt and egg until mostly smooth, but don’t mix. Then, fold in the oats and flour. When they are mixed in, add the almonds and chocolate chunks. Scoop using a 1.5-inch cookie scoop onto a tray. Bake for ten minutes. Allow to rest for a few minutes on the cookie sheet before carefully moving to a wire rack to cool completely.

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