Wednesday, September 5, 2012

Almond Chocolate Chunk Oatmeal Cookies

  

       My husband is a loaded cookie freak. The more I can cram into a cookie the happier he becomes. We are total opposites when it comes to cookies. I am the pillowy soft,chewy thick cookie lover and he's the crispy chewy fan. I try and meet both of our needs half way and it usually ends up being one seriously thick,chewy,soft delightful cookie!

        

    I'm also a total convert when it comes to using old-fashioned rolled oats in a cookie. It gives your jaw a serious work out and makes you feel like you are being atleast semi healthy..I mean if you have to work at eating your cookie that totally burns calories right? right!

So here you go..one seriously jaw chewing,soft,crunchy,delicous large cookie for you! The only changes I made to this recipe was to toast my almonds first,used all butter and I added in some shredded coconut..because coconut and chocolate is pretty much a match made in heaven!

Almond Chocolate Chunk Oatmeal Cookies

1/2 cup Sugar
1/2 cup Brown Sugar
1/4 cup Butter,softened
1/4 cup Shortening
1/2 tsp. Baking Soda
1/4 tsp. Baking Powder
1/2 tsp. Ground Cinnamon
1/2 tsp. Vanilla
1/4 tsp. Salt
1 Egg
1-1/2 cups Old-fashioned Rolled Oats
1 cup All-purpose Flour
1/2 cup Almonds,Chopped
4 Squares (4oz) Baking Chocolate(I used a semi sweet baking chocolate) or any chocolate,Chopped

Preheat oven to 375 or 190 celcius. Line a cookie sheet with parchment paper and set aside.

Either using a stand mixer or hand mixer, beat the sugars,butter,shortening,baking soda,baking powder,cinnamon,vanilla,salt and egg together until smooth. Gently fold in the oats and the flour and then the chopped almonds and chocolate.

Using either a 1.5 inch scoop or a 2 inch scoop ( I used a 2 inch),scoop dough onto prepared cookie sheet and place no more than 6 scoops of dough on each cookie sheet. These guys tend to get big and can spread a bit..They may not spread at all but incase they do start out with a smaller amount of dough on the sheet.

Bake for 10-12 mins,until they are golden brown and set. Allow to cool on sheet for 3-4 mins before removing to wire rack to cool completely.

** If you use the larger scoop you will need an additional minute or so before the cookies are done baking**

Yield: 1-1/2 -2 dozen..depending on the size
Source: PDXfoodlove