Almond Butter and Oat Cookies
These cookies strike the perfect balance between chewy and crisp, with the rich depth of creamy almond butter and the natural sweetness of brown sugar. The oats add heartiness, and a hint of cinnamon brings a comforting warmth. Topped with flaked sea salt, they offer the ideal sweet-salty contrast. Chilling the dough ensures thick, substantial cookies that hold their shape, creating a crisp edge with a soft, chewy center.
Almond Butter and Oat Cookies
Makes about 6 large cookies
Ingredients
½ cup (113 grams) unsalted butter, softened½ cup (128 grams) creamy almond butter⅔ cup (147 grams) firmly packed light brown sugar⅓ cup (67 grams) granulated sugar1 large egg (50 grams), room temperature½ teaspoon (2 grams) vanilla extract1½ cups (150 grams) old-fashioned oats¾ cup (94 grams) all-purpose flour½ teaspoon (2.5 grams) baking powder½ teaspoon (1.5 grams) kosher salt½ teaspoon (1 gram) ground cinnamon¼ teaspoon (1.25 grams) baking sodaGarnish: flaked sea salt
Instructions
Line a rimmed baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and almond butter at low speed until smooth and combined. Add sugars, and beat at medium speed until pale and creamy, 2 to 3 minutes, stopping to scrape paddle and bottom and sides of bowl. Beat in egg and vanilla until combined.
In a medium bowl, whisk together oats, flour, baking powder, kosher salt, cinnamon, and baking soda. With mixer on low speed, gradually add oats mixture to butter mixture, beating until just combined and stopping to scrape paddle and bottom and sides of bowl.
Using a ½-cup dry-measuring cup, scoop a scant ½ cup (about 126 grams) dough, and place 2 inches apart on prepared pan. Press a 3-tablespoon spring-loaded scoop, rounded side up, into middle of each dough scoop to create a mounded center with a border. Cover and refrigerate for at least 2 hours or overnight.
Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper
Place dough 3 inches apart on prepared pan.
Bake until edges are golden brown and surface is dry, 15 to 20 minutes, rotating pan halfway through baking. Garnish with sea salt, if desired. While cookies are still hot, gently swirl a 4- to 5-inch round cutter in a circular motion around each cookie to create an even round. Let cool completely on pan on a wire rack. Store in an airtight container for up 3 days.
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