As a Blue Diamond Tastemakers blogger, I am sharing with you all this recipe for soft & thick Salted Caramel Almond & Chocolate Chip Oatmeal Cookies. This post is sponsored by Blue Diamond Almonds.
I have to admit that when a little package from Blue Diamond showed up in the mail a couple of weeks ago I was pretty excited. You see, I knew that they were sending me a container of their Salted Caramel Almonds. Salted Caramel, folks. I have pretty much had a thing for salted caramel since the first time I tried salted caramel ice cream from a pretty well-known local ice cream shop in Ohio years ago. If it has anything to do with salted caramel, then count me enthusiastically in. ;)
While I think that these Blue Diamond Salted Caramel Almonds are perfectly delicious straight from the can, I knew that I wanted to bake with them. It has been a good while since I have shared a homemade cookie recipe with you all, so I thought why not a soft & hearty oatmeal cookie chock full of these crunchy Salted Caramel Almonds? And just to take them slightly over the top, I threw in some mini chocolate chips for good measure...
Salted Caramel Almond & Chocolate Chip Oatmeal Cookies
Prep Time: 20 minutes
Cook Time: 10-12 minutes
Ingredients (15-17 cookies)
- 1/2 cup white flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups rolled (old-fashioned) oats
- 1/2 cup coarsely chopped Blue Diamond Salted Caramel Almonds
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 3/4 cup lightly packed light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup mini semisweet chocolate chips
Preheat your oven to 350 degrees F. Line 1-2 baking sheets with parchment paper or silicone baking mats. Set aside.
In a medium mixing bowl, whisk together the flours, baking powder, baking soda, salt, oats, and almonds. Set aside.
In a large mixing bowl, beat together the butter & brown sugar for 30 seconds until blended. Beat in the egg until smooth and fluffy, then add in the vanilla. Turn the mixer down to its lowest setting and gradually add in the flour-oatmeal mixture. Blend until just combined. Fold in the mini chocolate chips.
Drop walnut-sized balls of dough onto the parchment or baking mat lined cookie sheet about 1 1/2 inches apart. Bake for 10-12 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned on top. Allow the cookies to cool on the baking sheets for 5-10 minutes , & then transfer the cookies to a wire rack to cool completely.
Store any leftover cookies in an airtight container at room temperature for up to 5 days.
Recipe adapted from this one for Chocolate Chip Oatmeal Cookies from Food Network.
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While I am not going to claim that these cookies are healthy by any sense of the word, they do contain some extra whole grains thanks to a little whole wheat flour and hearty oats. And I was even able to cut down the sugar in these a tad since the Blue Diamond Salted Caramel Almonds already bring a little sweetness to these oatmeal cookies. :)
These thick & soft Salted Caramel Almond & Chocolate Chip Oatmeal Cookies are perfect in the evening with a cold glass of milk or for popping into the kids' school lunches throughout the week.
How would you enjoy these Blue Diamond Salted Caramel Almonds? :)
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