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Homemade Oatmeal Cookies with Cinnamon Roasted Almonds, Cocoa Nibs, and Dark Chocolate photo
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Oatmeal Cookies with Cinnamon Roasted Almonds, Cocoa Nibs, and Dark Chocolate

These Oatmeal Cookies are a delightful blend of chewy oats, dark chocolate, and crunchy cinnamon roasted almonds!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: Chewy, Chocolate, Cookies, Oatmeal
Servings: 24 servings

Ingredients

  • 1 1/4 cup Flour All-purpose flour gives the cookies structure.
  • 1/4 tsp Salt Enhances the flavors and balances sweetness.
  • 1/2 tsp Baking powder Helps the cookies rise slightly.
  • 1/2 tsp Baking soda Adds chewiness and aids in browning.
  • 1/2 tsp Cinnamon Infuses a warm, cozy flavor.
  • 1/2 cup Brown sugar Introduces moisture and a deeper flavor.
  • 1/2 cup White sugar Contributes sweetness and helps the cookies spread.
  • 1/2 cup Unsalted butter Softened, creates a rich, buttery base.
  • 1 unit Egg Binds the ingredients together.
  • 1 tsp Vanilla Adds a lovely aroma and flavor.
  • 1 cup Old-fashioned oats Provides texture and heartiness.
  • 3/4 cup Dark chocolate chips Melts beautifully for a rich chocolate experience.
  • 1/2 cup Cocoa nibs Adds crunch and a hint of bitterness.
  • 3/4 cup Cinnamon roasted almonds Chopped, introduces a delightful crunch and nutty flavor.

Instructions

  • Preheat your oven to 350°F (175°C) to ensure the cookies bake evenly.
  • Line two baking sheets with parchment paper to prevent sticking.
  • In a medium mixing bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. Set aside.
  • In a large mixing bowl, beat the softened unsalted butter, brown sugar, and white sugar together until light and fluffy, about 2-3 minutes.
  • Add the egg and vanilla to the butter and sugar mixture, and mix until fully incorporated.
  • Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined.
  • Fold in the old-fashioned oats, dark chocolate chips, cocoa nibs, and chopped cinnamon roasted almonds.
  • Using a cookie scoop or tablespoon, drop balls of dough onto the prepared baking sheets, leaving space between each cookie.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
  • Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Equipment

  • Mixer
  • Baking Sheets
  • Parchment Paper
  • Measuring cups and spoons
  • Mixing Bowls

Notes

  • Store cookies in an airtight container at room temperature for up to a week.
  • For longer storage, freeze the cookies in a single layer.
  • Rewarm cookies in the microwave or oven for a few minutes.