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Chocolate Chip Oatmeal Cookies

Chocolate Chip Oatmeal Cookies Recently, the nutritional value of almonds was found to be mainly in the skins, which had often been removed (in blanched almonds) for baking.  In these cookies, the almonds are natural and the oats are rolled rather than quick oats.  This is one of the healthiest cookie recipes you can find! 
The type of chocolate you use depends upon your intended consumers.  Dark chocolate has less sugar and therefore usually appeals to adults.  Milk chocolate chips are milder in flavour and great for children.  White chocolate has the most sugar and the least chocolate flavour.  Chips are easier to find in the supermarket than chunks, but you can always chop bakers’ chocolate or bar chocolate by hand.  Of course, you can combine different types of chocolate in this recipe, too.

2/3 cups butter, soft

1 cup brown sugar

1 egg

2 tsp vanilla extract

1 ½ cups rolled oats

1 cup all-purpose flour

½ tsp baking powder

½ tsp baking soda

1 dash salt (1/8 tsp)

¾ cup chopped almonds

¾ cup chocolate chips/chunks

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Allow the butter to come to room temperature.  Preheat the oven to 375° F.

Combine the dry ingredients in a medium bowl.  In a mixer bowl, beat the butter with the sugar until light and fluffy.  Beat in the egg and vanilla.  Scrape the bottom and sides of the bowl, then begin adding your dry mixture.  When well combined, stir in the nuts and chocolate chips or chunks.

Chill the dough in the refrigerator until firm.  An ice cream scoop and spatula can be used to form mounds of dough, or use dessert spoons.  A large sheet pan covered in parchment works well, although if you only need a dozen cookies at a time, a pizza oven or countertop convection oven will save electricity.  Extra dough can be stored in the refrigerator for several days.

Makes roughly 3 dozen medium cookies in total.

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