Soft Chocolate-Almond Oatmeal Cookies Recipe

Name: Soft Chocolate-Almond Oatmeal Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups quick-cooking rolled oats; 1 1/2 cups all-purpose flour; 1/2 cup natural unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon table salt; 1 1/3 cups firmly packed light brown sugar; 16 tablespoons unsalted butter, at room temperature; 1 large egg; 1 teaspoon pure vanilla extract; 1/2 teaspoon almond extract; 1/3 cup whole milk; 1 cup slivered almonds, toasted

Servings: persons

2 cups quick-cooking rolled oats
1 1/2 cups all-purpose flour
1/2 cup natural unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
1 1/3 cups firmly packed light brown sugar
16 tablespoons unsalted butter, at room temperature
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1/3 cup whole milk
1 cup slivered almonds, toasted

1
Preheat oven to 350 degrees, line three cookie sheets with parchment or nonstick baking liners.
2
In a medium bowl, combine the oats, flour, baking soda, and salt. Whisk until well blended.
3
In another large bowl combine the brown sugar and butter, beat with an electric mixer on medium speed until well combined. Add the eggs and vanilla and almond extracts and beat until well combined.
4
Pour in half of the dry ingredients and mix on low speed just until blended. Add the milk and mix until just blended. Pour in the remaining flour mixture and mix until just blended. Add the nuts and mix briefly to combine.
5
Shape the dough unto 1.5 in balls. Arrange the mounds on the cookie sheets, about 2 inches apart. Lightly dampen your fingertips and slightly flatten each mound, so they're about .5 inches thick.
6
Bake one sheet at a time on the middle rack until the cookies are puffed and still moist-looking on top, about 11 minutes.

1306

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups quick-cooking rolled oats, 1 1/2 cups all-purpose flour, 1/2 cup natural unsweetened cocoa powder, 1/2 teaspoon baking soda, and more.

Yes, Soft Chocolate-Almond Oatmeal Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Soft Chocolate-Almond Oatmeal Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions