02 October 2010

Almond Oatmeal Cookies | I Never Knew…

I have a confession:  In the past, except for sugar cookies (which I don’t think I will ever make again!), all the other cookies that I’ve made were with help from Betty Crocker.  There.  I’ve said it.  Please don’t judge me too harshly.

BUT. Yesterday, I made almond oatmeal cookies.  From scratch.  Did you catch that?  Let me repeat:  FROM SCRATCH.  There is hope for me yet.


For those who know me in real life, you know that I am not one to slave away for hours just to “prove myself” when there are much easier and quicker ways to do things.  So what made me make these cookies from scratch, you ask.  Let me enlighten you anyway even if you did not really ask.

I had some almonds and I wanted some cookies with almonds. I saw PW’s Monster Cookie recipe and thought that that would work with what I had in mind. I borrowed her first nine ingredients:

2 sticks (1/2 Pound) Butter (salted) Softened
½ cup White Sugar
1-½ cup Brown Sugar, Packed
2 whole Large Eggs
1 Tablespoon Vanilla Extract
1-½ cup All-purpose Flour
½ teaspoon Baking Soda
1 teaspoon Baking Powder
2 teaspoons Salt

And then added these:

200 grams Oats
½ cup Almonds, Chopped 

I then pretty much followed all the steps The Pioneer Woman had listed:

  • Preheat oven to 375 degrees.
  • Cream butter with sugars until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and beat.
  • Combine flour, baking soda, baking powder, and kosher salt. Add to mixing bowl and mix till combined. After that, add in remaining ingredients in whatever quantity you prefer.
  • Use a cookie scoop to scoop balls of dough onto a cookie sheet. Bake until golden brown (about 13 minutes on my oven), then allow to cool on a rack.
That was it.  Really.  I didn’t realize that it doesn’t really take much more to make cookies from scratch.  And Zoë keeps telling me that I am the “best cookie cooker!”  I never got that when I used to make cookies out of pre-mixed packages before.  The process then was so fast that the kids never see me really putting the ingredients together one by one.

Looks like I won’t be needing Betty Crocker’s help in the cookie-making department in the future.  This way, while it does take a bit longer, is so much more fun –for me and for the kids. 

Now if anyone can tell me how I can halve this recipe, I’d be most grateful.  Anyone? Do I simply halve everything?  (Actually the part I’m not sure about is the baking soda and the baking powder… do I keep the same amount?)  I made over 80 cookies with this recipe; 40 would be a better portion for us.

Do head on over to The Pioneer Woman and check out her Monster Cookie recipe.  It has all sorts of goodness in it:  M&M’s, chocolate chips, peanut butter chips, and rice krispies!

Have a wonderful weekend!


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