Hearty oatmeal cookies baked with rolled oats, chocolate chips, coconut and shredded almonds
The cooler days of fall are perfect cookie baking days. When the leaves start changing colors and the temperature drops outside, I start craving hearty, old-fashioned cookies. Chewy oatmeal cookies are one of my favorites, a versatile oatmeal cookie recipe that makes it easy to add wholesome ingredients such as crunchy almonds, sweetened coconut, and semi-sweet chocolate chips. Add a glass of milk or a mug of freshly brewed coffee and oatmeal cookies are a quick pick-me-up in the middle of an autumn day. (Or any day of the year ? )
semi-sweet Chocolate chips
Oatmeal Chocolate Almond cookies are a cookie recipe I developed while operating our cookie business. It was one of our top ten cookies for years. We also baked Oatmeal Raisin Cookies, Oatmeal Cranberry Pecan Cookies, Cranberry White Chocolate Oatmeal Cookies, Red, White and Blue Oatmeal Cookies and the delicious Blueberry Oatmeal Cobbler Cookies. Writing about all of these oatmeal cookies makes me think back to last year when I was operating an online Cookie Gift Business. Since I’ve retired from the business, I am amazed that we ever baked in such quantities of thousands. I bake a batch of 24 cookies now on my 5 qt Kitchen Aid mixer. I do miss our 20 qt and our 30 qt Hobart mixers. But not the long hours!
I like to keep these cookies stored in a tupperware container in the freezer. Who doesn’t need a Cookie Break once in awhile? Microwave briefly for 10-15 seconds just until the chocolate starts to melt, pour the coffee or brew the tea and relax! These are great travel cookies, they ship well if you are sending a care package for a college student away at school or taking along on a road trip. I like baking classic, simple cookies this time of year. Holiday baking hasn’t begun, and it’s a good time to enjoy what I think of as Cookie jar cookies; simple ingredients, soft and chewy, drop cookies without a lot of fuss.
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- 8 ounces unsalted butter (1 cup or 2 sticks)
- 7 ounces white granulated sugar (1 cup)
- 7½ ounces brown sugar (1 cup packed)
- 3 large eggs
- 1 Tablespoon pure vanilla
- ¼ teaspoon almond extract
- 12 ounces unbleached all purpose flour (2¾ cups)
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 4 ounces rolled, old-fashioned oatmeal (1¼ cup) *NOT quick oats
- 12 ounces semi-sweet chocolate chip (2 cups)
- 2 ounces sweetened coconut flakes (3/4 cup)
- 4 ounces slivered almonds (approximately 1 cup)
- Cream softened butter with sugars
- Add eggs and vanilla and almond extract and beat until combined
- Add dry ingredients of flour, baking soda and salt and mix in
- Add oatmeal and continue mixing just until batter comes together
- Stir in chocolate chips, coconut and almonds.
- Chill cookie batter 30 minutes.
- Portion cookies using cookie or ice cream scoop, large cookies will yield approximately 24 cookies
- Bake in preheated 375 degrees oven for 13-15 minutes.
OMG these cookies! My sister loves them as much as I do and now they are now apart of my official holiday contribution, these were exactly what I was looking for in a cookie crunchy almonds, oatmeal, chocolate chips, and no one is allergic to them, a wining recipe in my family.
So glad you enjoyed the cookies Shayna!
This is my absolute FAVORITE cookie recipe! I bring these cookies for every occasion! I make them with a small scoop I usually yield around 50 cookies from this recipe.
Jennifer Haack says
I made these for a potluck. Since the pandemic, I have learned to use what I have rather that rushing to the store to get one or two ingredients. I had blanched/slivered almonds so I lightly toasted them first. I ran out of almond extract, so didn’t include. And I had coconut , just not sweetened. The cookies arrived to the gathering at 3:00 and were pretty much eaten BEFORE dinner was served! Excellent recipe! Will use again and agin. Thank you!