Nummies - A chocolate chip cookie with oats and almonds

Prep: 45min      Cook time: 10min      Yield: 2 dozen

This is my boyfriends FAVORITE cookie. He's addicted. And he's always telling me he can eat as many as he wants because of their "healthy" ingredients (I can only assume he's talking about the oats and nuts).

They come out of the oven so soft, but with a little crumbly-crunch from the almonds. They do lose a bit of their softness after a few days (if they last that long), but we dunk them in our milk/coffee/hot chocolate/chai lattes anyway. My recipe uses almonds, but you could also use pecans or walnuts. Additionally, if you want more crunch, substitute lightly ground corn flakes for the oats.

tsp = teaspoon   &   tbsp = tablespoon

Ingredients

1 cup (125g) flour

½ tsp cinnamon

½ tsp baking soda

¼ tsp salt

½ cup (115g) unsalted butter (room temperature)

½ cup (110g) brown sugar

¼ cup (50g) sugar

1 large egg (or 2 med) room temperature

1 tsp vanilla extract

1½ cups (150g) old fashioned rolled oats, finely chopped

1 cup (190g) chocolate chips (or half-and-half with chopped almonds)

½ cup (100g) chopped almonds

Instructions

1. Preheat the oven to 350*F (175*C). Line the baking sheet with parchment paper.
2. In medium mixing bowl, whisk together flour, cinnamon, baking soda, and salt.
3. In another larger bowl, cream together butter, brown sugar, sugar. Mix in the egg and vanilla extract.
4. Slowly, add flour mixture while mixing.
5. Mix in oats, chocolate chips and almonds.
6. Refrigerate for at least 30 minutes.
7. Scoop tablespoon-sized scoops onto the baking sheet. Bake for 9-12 minutes. (I do 10 minutes)
8. Cool on a wire rack.

Vocabulary for English learners:

oven

baking/cookie sheet

parchment/baking paper

wire/cooling rack