I mention this because I have never posted a cookie recipe on here before. Never. ever. EVER.
And its really weird. I LOVE cookies. and tobequitehonest, I'm not that into cake. Don't get me wrong, I'm all for the baking, decorating, and tasting, but I'm actually not a big fan of the eating. I think my real reason for making lots of cakes is because they're really pretty. I can take pictures of cakes. Just swirl some delicious buttercream on them and they are photo ready.
cookies on the other hand...not so much. Sure, they each have their unique pattern, their wrinkles, bumps and clumps. but cookies are so difficult to make look pretty. So today...no picture for you.
But these cookies are ABSOLUTELY DELICIOUS. I know I have no photo evidence of these cookies, so I cannot show you how delicious they might be. I personally, would just trust the fact that when I brought them to Imports, everybody took seconds.
even fifths and sixths!
It's a good thing one batch yields 4 dozen cookies.
TO THE RECIPE!
Yields about 4 dozen cookies -- Prep time: 15 minutes Bake time: 10-12 minutes/pan
1 cup butter, room temp
1 cup brown sugar
3/4 cup white sugar
2 eggs, well beaten
2 TBSP (yes tablespoon) vanilla
1/4 tsp. almond extract (optional)
1/4 tsp. rum extract (optional)
1 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
3 cups oatmeal (quick cooking or old fashioned, not instant)
1.5 cups chocolate chips (I used a combination of dark and milk)
1/2 cup blanched & ground almonds (optional) (I used almond meal)
- In a small bowl, beat together the eggs, vanilla, almond and rum extracts.
- cookies cookies Preheat to 350 F. Cream butter and sugars with mixer. In a seperate bowl combine flour, salt, baking soda, cinnamon, & nutmeg. Stir the dry ingredients until well blended. Add dry ingredients to creamed mixture and mix well. Add in the eggs and mix until just blended. Then add oatmeal and chocolate chips/almonds and combine well. Form into 1 Tbsp. balls on parchment paper lined cookie sheet. Bake 10-12 minutes. Let cool on cookie sheet for 2-5 minutes or until firm enough to transfer to wire rack.