And the reason they're the "Ultimate" Oatmeal Cookie, is because they're the classic recipe. Abby Dodge, who wrote the cookbook The Everyday Baker continues Christmas Cookie Week here on Tonia's Kitchen. Abby told Tonia that when it comes to this recipe, she sticks to the basics, good old-fashioned oats, butter, sugar and almond extract. Everything a good cookie should have. It really is the quintessential Christmas cookie, and what would the holiday season be without that?!?
Classic Oatmeal Almond-Chocolate Cookies
Makes 20 3 1/2-inch cookies.
2 1/2 cups (7 1/2 oz./213g) old-fashioned oats
1 cup (4 1/2 oz. /128g) unbleached all-purpose flour
3/4 tsp. baking soda 1/2 tsp. table salt
12 Tbs. (6 oz./170g) unsalted butter, softened
2/3 cup (4 5/8 oz./131g) firmly packed, light or dark brown
sugar
1/2 cup (3 1/2 oz./99g) granulated sugar
1 large egg, at room temperature
1 1/2 tsp. pure vanilla extract
1/2 tsp. pure almond extract
4 oz. (113g) white chocolate, chopped
1/2 cup (2 oz./57g) slivered almonds, lightly toasted
Make the cookies
1. Position a rack in the center of the oven and heat the
oven to 350°F (180°C /gas 4). Line two cookie sheets with parchment or nonstick
liners.
2. Put the oats, flour, baking soda, and salt in a medium
bowl and whisk until well blended. Put the butter, brown sugar, and granulated
sugar in the bowl of a stand mixer fitted with the paddle attachment (or in a
large bowl using an electric handheld mixer fitted with wire beaters). Beat on
medium speed until well blended and lighter in color, about 2 minutes. Add the
egg, vanilla and almond extract and mix on medium speed until blended. Add the
oat-flour mixture, chocolate and almonds and beat on low speed until the dough
is just blended, about 1 minute.
3. Using a 2 1/2-Tbs. mini scoop (I prefer my OXO for this
cookie), scoop into balls and arrange about 2 inches (6 cm) apart on the
prepared cookie sheets. Using lightly dampened fingertips, slightly flatten to
form 3/4-inch (2 cm) thick rounds. Bake, one sheet at a time, until the edges
are golden brown, 15 to 18 minutes. Move the sheet to a rack and let cool for
about 5 minutes. Using a spatula, lift the cookies from the sheet and onto a
rack until completely cooled.
