Oatmeal Cookies with Cinnamon Roasted Almonds and Dark Chocolate
These hearty oatmeal cookies combine the warm spice of cinnamon with rich dark chocolate chips, crunchy cocoa nibs, and aromatic cinnamon-roasted almonds. The mix of textures creates an indulgent treat that's perfect for afternoon snacking or sharing at gatherings. Unlike standard oatmeal cookies, these feature the sophisticated addition of cocoa nibs for subtle chocolate depth and pre-seasoned almonds that add both crunch and warmth. The combination of brown and white sugars provides the ideal chewy-crispy texture balance.
Ingredients
Instructions
- 1
Preheat oven to 375 degrees
- 2
Whisk together flour, salt, baking powder, baking soda, and cinnamon in medium bowl and set aside
- 3
Beat butter and sugars in mixer bowl until smooth for about 2 minutes
- 4
Add egg and vanilla extract and beat until combined
- 5
Slowly add dry ingredients with mixer on low speed
- 6
Stir in oats, chocolate chips, cocoa nibs, and chopped almonds
- 7
Scoop dough into balls and place on cookie sheet lined with parchment paper
- 8
Bake for 10-12 minutes until slightly browned
- 9
Cool for one minute on cookie sheet then transfer to cooling rack
Tips
Line cookie sheets with parchment paper or Silpat mats for even baking and easy removal.
Don't overbake - cookies should be just slightly browned around edges for optimal chewy texture.
Let cookies cool briefly on the baking sheet before transferring to prevent breaking while warm.
Good to Know
Store in airtight container at room temperature for up to 1 week.
Dough can be shaped into balls and refrigerated for up to 3 days or frozen for up to 3 months.
Serve at room temperature with milk or coffee.
Common Mistakes
Don't overmix once dry ingredients are added to avoid tough cookies.
Use room temperature butter to ensure proper creaming with sugars.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use quick oats instead of old-fashioned oats?
Old-fashioned oats provide better texture and hold their shape during baking. Quick oats will work but may create a softer, less chewy cookie.
What if I can't find cocoa nibs?
You can substitute with mini chocolate chips or chopped dark chocolate, though you'll lose the subtle bitter chocolate flavor that cocoa nibs provide.
How long do these cookies stay fresh?
Store in an airtight container for up to one week at room temperature, or freeze baked cookies for up to three months.