Oatmeal Cookies with Cinnamon Roasted Almonds, Cocoa Nibs, and Dark Chocolate
Oatmeal cookies are a beloved classic, but when you elevate them with cinnamon roasted almonds, cocoa nibs, and dark chocolate, you create a treat that goes beyond the ordinary. These Oatmeal Cookies with Cinnamon Roasted Almonds, Cocoa Nibs, and Dark Chocolate are the perfect balance of chewy and crunchy, sweet and nutty, making them an irresistible snack or dessert. Whether you’re baking for a special occasion, a cozy night in, or simply because you have a craving, these cookies will not disappoint.
Let’s dive into why this recipe works so well, the ingredients you’ll need, and the step-by-step process to bring these delightful cookies to life.
Why It Works Every Time
The combination of old-fashioned oats and cinnamon roasted almonds brings a hearty texture and warmth to the cookies, while the cocoa nibs and dark chocolate chips add rich flavor and depth. The balance of brown and white sugars ensures that the cookies have the perfect level of sweetness and moisture. Baking powder and baking soda work together to create a lovely lift, giving you a cookie that is both soft and slightly chewy. Each bite is a delightful explosion of flavors, thanks to the thoughtful blend of ingredients.
Ingredients at a Glance
- 1 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 cup brown sugar, packed
- 1/2 cup white sugar
- 1/2 cup softened unsalted butter
- 1 egg
- 1 tsp vanilla extract
- 1 cup old-fashioned oats
- 3/4 cup dark chocolate chips
- 1/2 cup cocoa nibs
- 3/4 cup cinnamon roasted almonds, chopped
What You’ll Need (Gear)
- Mixing bowls: For combining your ingredients.
- Electric mixer: To cream the butter and sugars together easily.
- Baking sheets: For spreading your cookie dough.
- Parchment paper: To line your baking sheets for easy cleanup.
- Measuring cups and spoons: To ensure accurate ingredient measurements.
- Cookie scoop or spoon: For portioning out the cookie dough.
- Cooling rack: To cool your cookies after baking.
Oatmeal Cookies with Cinnamon Roasted Almonds, Cocoa Nibs, and Dark Chocolate: Step-by-Step Guide
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect golden-brown color.
Step 2: Prepare Your Baking Sheets
Line two baking sheets with parchment paper. This prevents the cookies from sticking and makes cleanup a breeze.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. This step helps to evenly distribute the leavening agents and spices throughout your flour.
Step 4: Cream Butter and Sugars
In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, brown sugar, and white sugar until the mixture is light and fluffy. This process incorporates air into the butter, giving your cookies a wonderful texture.
Step 5: Add Egg and Vanilla
Beat in the egg and vanilla extract until fully combined. The egg adds richness, while the vanilla brings a warm aroma to your cookies.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tougher cookies.
Step 7: Stir in Oats, Chocolate, Cocoa Nibs, and Almonds
Fold in the old-fashioned oats, dark chocolate chips, cocoa nibs, and chopped cinnamon roasted almonds using a spatula. This is where the magic happens—folding in these ingredients provides texture and flavor that makes each bite special.
Step 8: Portion the Dough
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
Step 9: Bake
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still look soft. They will continue to cook a bit after being removed from the oven.
Step 10: Cool
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a cooling rack to cool completely. This step helps the cookies set up properly.
Spring–Summer–Fall–Winter Ideas
- Spring: Add some dried cherries or cranberries for a burst of fruity flavor.
- Summer: Incorporate some shredded coconut for a tropical twist.
- Fall: Mix in pumpkin spice instead of cinnamon for a seasonal variation.
- Winter: Add a pinch of nutmeg for a warm, comforting flavor.
Slip-Ups to Skip
- Not measuring ingredients accurately: Baking is a science, so be precise with your measurements.
- Overmixing the dough: This can make your cookies dense rather than chewy.
- Skipping the cooling step: Allowing cookies to cool on the baking sheet helps them firm up and makes them easier to transfer.
- Using cold butter: Softened butter is key to achieving the right texture.
How to Store & Reheat
Store the cookies in an airtight container at room temperature for up to one week. If you want to keep them fresh for a longer time, consider freezing them. Place the cookies in a single layer in a freezer-safe bag or container, separating layers with parchment paper. To reheat, simply pop them in the microwave for about 10-15 seconds or warm them in a preheated oven at 350°F (175°C) for 5-7 minutes.
Reader Q&A
Can I use quick oats instead of old-fashioned oats?
While you can use quick oats, the texture of the cookies will be different. Old-fashioned oats provide a chewier texture, which is ideal for oatmeal cookies.
What can I substitute for cocoa nibs?
If you don’t have cocoa nibs, you can simply increase the amount of dark chocolate chips or use chopped dark chocolate instead. This will maintain the chocolatey flavor profile.
Can I make these cookies gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum for the best texture.
How do I know when my cookies are done baking?
The cookies should be lightly golden around the edges but still look soft in the center. They will continue to firm up as they cool on the baking sheet.
Because You Liked This
- Classic Chocolate Chip Cookies
- Healthy Oatmeal Cookies
- Vegan Chocolate Chip Cookies
- Peanut Butter Cookies
Let’s Eat
These Oatmeal Cookies with Cinnamon Roasted Almonds, Cocoa Nibs, and Dark Chocolate are a delightful treat that brings a touch of comfort and joy to any occasion. With their chewy texture, rich flavors, and a satisfying crunch from the almonds, they are sure to become a favorite in your cookie repertoire. So gather your ingredients, preheat your oven, and get ready to indulge in the deliciousness that awaits. Happy baking!
Oatmeal Cookies with Cinnamon Roasted Almonds, Cocoa Nibs, and Dark Chocolate
Ingredients
Equipment
Method
- Step 1: Preheat Your Oven - Begin by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect golden-brown color.
- Step 2: Prepare Your Baking Sheets - Line two baking sheets with parchment paper. This prevents the cookies from sticking and makes cleanup a breeze.
- Step 3: Mix Dry Ingredients - In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon.
- Step 4: Cream Butter and Sugars - In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, brown sugar, and white sugar until the mixture is light and fluffy.
- Step 5: Add Egg and Vanilla - Beat in the egg and vanilla extract until fully combined.
- Step 6: Combine Wet and Dry Ingredients - Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
- Step 7: Stir in Oats, Chocolate, Cocoa Nibs, and Almonds - Fold in the old-fashioned oats, dark chocolate chips, cocoa nibs, and chopped cinnamon roasted almonds.
- Step 8: Portion the Dough - Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Step 9: Bake - Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still look soft.
- Step 10: Cool - Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a cooling rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze cookies for longer storage, separating layers with parchment paper.
- Reheat in the microwave for 10-15 seconds or in the oven at 350°F for 5-7 minutes.
