Almond and Pistachio Oatmeal Cookies
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 2 dozen
Ingredients
- 1 cup 120g All purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup 113g (8 tablespoons) unsalted butter
- 1/2 cup almond butter/ground almonds 1 cup whole almonds = 1/2 cup almond butter Ref notes
- 3/4 cup 150g sugar
- 1/4 cup 14g brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup rolled oats
- 3/4 cup sliced almonds
- 1/2 cup crushed pistachios
- FOR GARNISH
- 1/4 cup sliced almonds
- 1/4 up coarsely ground pistachios
Instructions
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Preheat the oven to 350 degrees Fahrenheit/175 degrees Celsius.
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Swift or whisk flour + baking soda + salt and keep aside.
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In a mixing bowl, beat butter + almond butter until soft.
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To that add white sugar + brown sugar and beat till fluffy.
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Add egg + vanilla and mix well, but do not over mix.
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Add flour little at a time and mix well only until incorporated.
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Fold in oats + almonds + pistachios.
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Using a small ice-cream scoop or spoon, scoop about 2 tablespoons of cookie dough, 2 inches apart onto a baking sheet lined with parchment paper/wax paper.
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Bake for 13 -15 minutes. Take it out of the oven and let it stay on the baking sheet for additional 5 minutes.
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Transfer onto a wire rack to cool. Let it cool completely before you transfer into an airtight container.
Recipe Notes
For Almond Butter: Add 1 cup of whole almonds into a food processor or jar of a mixer. Process until the mixture becomes smooth and creamy. (1 cup whole almonds = 1/2 cup almond butter)
You can substitute peanut butter instead of almond butter.