On Friday I posted my top 12 Christmas cookie recipes, but I have another one to add. I hope you are not “cookied out,” because these are my new favorite cookies. Ok, I know I have a lot of favorites, but these are at the very top of my list:)
Last week I made cinnamon roasted almonds. I highly recommend you try them. They are great to snack on, but the best way to enjoy them is in these cookies. I created an oatmeal cookie with cinnamon roasted almonds, cocoa nibs, and dark chocolate. They are loaded with goodness! In case you don’t know, cocoa nibs are roasted cocoa beans separated from their husks and broken into small bits. I love adding them to cookies, brownies, and even ice cream.
The chopped up cinnamon almonds make these cookies divine. They add a nice crunch and fabulous flavor. The cocoa nibs and dark chocolate are an added bonus. I kept telling Josh that I wish he wasn’t allergic to nuts for just one minute so he could taste these cookies. I just wanted him to experience the best cookie ever. I shared the cookies with our friends and my co-workers, and they loved them. These get an A++ in my book!
Oatmeal Cookies with Cinnamon Roasted Almonds, Cocoa Nibs, and Dark Chocolate
- 1 1/4 cup flour
- 1/4 tsp. Salt
- 1/2 tsp. Baking powder
- 1/2 tsp. Baking soda
- 1/2 tsp. cinnamon
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup softened unsalted butter
- 1 egg
- 1 tsp. vanilla
- 1 cup old fashioned oats
- 3/4 cup dark chocolate chips
- 1/2 cup cocoa nibs
- 3/4 cup cinnamon roasted almonds chopped
- Preheat the oven to 375 degrees. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon-set aside. Combine butter and sugars in the bowl of a standard mixer. Beat until smooth, about 2 minutes. Add in the egg and vanilla extract. Beat until combined.
- Slowly add in the dry ingredients, with the mixer on low. Stir in the oats, chocolate chips, cocoa nibs, and almonds.
- Scoop dough into balls and place on a cookie sheet lined with a Silpat or parchment paper. Bake for 10-12 minutes, until slightly browned. Allow to cool for a minute on the cookie sheet. Move to a cooling rack and enjoy.
Have you tried this recipe?
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