My husbands personal favorite, although I have to leave the white chocolate out of his because he’s some sort of chocolate-hating monster. This is the cookie you can have for breakfast and you cannot/ should not be judged. It’s oatmeal, people.
*Note: I always refrigerate my cookie dough overnight for best results. It actually breaks the process down and makes it easier, too. I spend about an hour one night making all my dough and then will bake the next night 🙂
yields 24 cookies
- 3/4 cup butter, melted but cooled
- 3/4 dark brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tablespoon vanilla
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 cups old fashioned oats
- 1 cup white chocolate chips
- 3/4 cup sliced almonds
- Preheat your oven to 350º. In a stand mixer, combine butter, brown sugar and granulated sugar. Add the egg and vanilla and mix until combined.
- Sift together your dry ingredients: flour, baking soda, salt, cinnamon, and nutmeg.
- With your stand mixer set to low, slowly begin incorporating your dry ingredients just until combined.
- Remove bowl from stand mixer. With a wooden spoon, stir in your oats, chocolate chips, and sliced almonds just until incorporated. Refrigerate cookie dough overnight.
- Line a cookie sheet with parchment paper. Drop 1 tablespoon dollops of dough onto your sheet. Bake for about 9 minutes, then transfer to a cooling rack immediately.