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2 cups all-purpose flour
1 cup rolled oats
1/4 tsp kosher salt
1 cup butter at room temperature
3/4 cup light brown sugar
3/4 cup granulated sugar
2 large eggs, beaten
1 tsp almond extract
2 cups coarsely chopped almonds
In a medium bowl, whisk together flour, oats and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Scrape sides and add eggs and extract and beat until smooth. Add flour mixture and mix slowly at first, then at medium speed until incorporated. Add chopped almonds and mix to evenly distribute.
Drop batter by rounded tablespoon onto Silpat- or parchment paper-lined baking sheets. Bake at 300F for 20-22 minutes. After a few minutes, transfer cookies to a cooling rack.
Makes up to 60 cookies, depending on how much batter you eat.
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