Oatmeal Cookies with Toasted Almonds

1. 1

   Preheat the oven to 375F.

2. 2

   Spread the whole almonds or almond slivers on a baking sheet pan.

3. 3

   Roast for 6 minutes or until lightly toasted.

4. 4

   After they have cooled enough to handle, roughly chop the almonds.

5. 5

   Set aside.

6. 6

   In a bowl, whisk together the flour, baking powder, and salt.

7. 7

   Stir in the oats.

8. 8

   Set aside.

9. 9

   In a mixer, beat together the butter and brown sugar until well combined, about 1 minute.

10. 10

    Beat in the eggs and vanilla.

11. 11

    Stir in the flour mixture until just combined.

12. 12

    Stir the chopped almonds into the batter.

13. 13

    Chill the dough for at least 1 hour or up to overnight (the dough can also be pre-scooped and frozen for future use).

14. 14

    If the oven has been turned off, preheat the oven to 375F.

15. 15

    Line a couple sheet pans with parchment paper.

16. 16

    Scoop the heaping tablespoon sized portions of the dough onto the lined sheet pans, spacing them about 1 1/2-inches apart.

17. 17

    Lightly press the almond slices into the tops of the cookies.

18. 18

    Bake for 12-14 minutes or until the cookies are lightly browned.

19. 19

    Let them cool for a few minutes and then transfer to a wire rack to finish cooling.

* Per serving · 4 servings · Values may vary.

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