It’s cookie time! There’s nothing quite like a good oatmeal cookie, especially when the weather is cooler. It’s such a great comfort food and brings back such great memories for me. This recipe almond oatmeal chocolate chip cookies could not been easier and come together with only a handful of ingredients. With the simplest batter and only 10-12 minutes of bake time, you definitely have to try these. This is a sponsored post, all opinions are my own.
Today, I put a little fun twist on these classic cookies with the addition of PB2 Almond which I’ve been talking about over the last couple of weeks. I’m excited to share yet another versatile way to use their powdered almond butter.
The best part is these cookies are seriously foolproof and so pretty because you get to shape them exactly how you want to. I’ll also share how I made these all perfectly round.
OATMEAL COOKIES WITH ALMOND
Are you looking for a classic cookie with an added pop of flavor. Let’s get to baking. Truth be told, I am not so big on baking unless it’s a super simple recipe. This totally fits the bill, I promise you that. It’s it’s simple, it’s for me!
Start by adding all of the ingredients (except the chocolate chips) to a mixing bowl and gently mix until they are well combined. I personally recommend using a flat beater attachment if you have one or mixing by hand.
Once everything is combined, fold in the mini chocolate chips until mixed in evenly.
Divide the dough into 12 equal sized balls. You can easily do this with heaping tablespoon sized scoops of the dough. Once you have 12 rolled balls, use a fist to gently push the dough down into a flat cookie shape.
Press in around the cookie as needed to keep the perfect circle shape, which is so pretty.
Bake the cookies for 10-12 minutes. The key is to remove them right before they turn golden, so keep an eye at them towards the end of the baking process. Cool and enjoy!
I love the extra almond flavor that the PB2 Almond brings to these cookies! Another fun way to try something new!