It’s officially spring! Although it’s snowing today in Pennsylvania, I see signs of warmer weather coming! My tulips are beginning to push up, so I know the soil temps are rising. Tiny buds on some of the hardy perennials and maple trees are sprouting, and the birds are more active and louder in our backyard! I haven’t noticed the entrancing fresh smell of spring yet, but I know it’s coming. While I wait, I decided to bake oatmeal cookies!
Spring is one of my favorite seasons to bake cookies. Temperatures remain cool enough so I’m not bothered by a hot oven, and I seem to have plenty of energy and time before my outside gardening chores begin. I decided to experiment a bit with one of my favorite basic oatmeal cookies and I love the results! Adding both white chocolate and dark chocolate chips to a farmhouse-style chewy oatmeal batter, and mixing in creamy almond butter, produced a soft and flavorful oatmeal cookie that is a step up for basic oatmeal cookies. The sea salt sprinkle when the chewy cookies come out of the oven is the perfect touch!
You can bake these wholesome cookies in your own kitchen with basic ingredients that are readily available in your local grocery store. I used both white and dark chocolate chips, but you could easily substitute semi-sweet chips. I updated the recipe using almond butter, but a standard creamy peanut butter would work just as well. Just don’t omit the sea salt sprinkle at the end of baking the cookies. Sooooo good!
Enjoy spring cookie baking!
- 8 ounces unsalted butter (1 cup)
- 6 ounces white granulated sugar (2/3 cup)
- 6 ounces packed brown sugar (2/3 cup)
- 4 ounces almond butter (1/2 cup)
- 2 whole eggs
- 2 teaspoon pure vanilla
- 9 ounces unbleached flour (2 cups)
- 1½ teaspoon baking soda
- 1 teaspoon kosher salt
- sea salt for sprinkling on cookies after baking
- 4 ounces rolled oats ( old fashioned, not quick oats) (1¼ cup)
- 6 ounces dark chocolate chips (1 cup)
- 6 ounces white chocolate chips (1 cup)
- Preheat oven to 360 degrees.
- Cream room temperature butter with white and brown sugar until well blended.
- Add almond butter and blend.
- Add eggs and vanilla and mix into batter.
- Add flour, baking soda, and salt and mix until incorporated.
- Stir in oatmeal just until blended.
- Add dark and white chocolate chips, using a spatula or your hands to mix in.
- Portion cookies using a medium cookie scoop, place cookies on a silpat or parchment lined cookie sheet.
- Bake 12 minutes at 360 degrees.
- Remove from oven and sprinkle with sea salt for added flavor
- Allow to finish baking and cool on cookie sheet.
If you try this cookie recipe, I’d love to see any photos that you would like to share! Tag us @countrycupboardcookies on Instagram and use the hashtag #countrycupboardcookies