I love Almond flavored everything.
Cookies and I are one.
Chocolate can sometimes fix a bad day.
I messed up my last cookies so bad I almost cried.
Yes…I’ve been known to cry when I mess up in the kitchen.
No, I am not proud of it.
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup unsalted butter at room temperature
1 1/4 cup brown sugar, firmly packed
2 tablespoon sour cream
2 teaspoon almond extract
2 1/2 cups oats (not quick oats)
1 cup almond, roughly chopped
1 4.4-ounce milk chocolate bar, roughly chopped (I had a classic Hershey Bar)
Preheat your oven to 375 degrees F. Line your baking sheet with parchment paper or silicone mat. Set aside.
In a medium bowl combine your flour, salt and baking soda. Set aside.
In your mixer cream your butter with your brown sugar. Add one egg at a time and combine well. Add your sour cream and almond extract, combine well. Add your flour mixture and mix until just combined. Add your oats, chopped almond and chocolate. The mixture will be pretty thick but should still be manageable. Using a medium scoop (or spoon) drop your cookie dough onto your prepared pans. Gently press down on each mound. Bake in your preheated oven for 9-10 minutes. Let cool completely!
Note: you could really use any chocolate you like, I just love the chocolate milk taste with the almond taste.
Printer Friendly: Almond Oatmeal Chocolate Chunk Cookies
Peace and Crying Over Spilled Milk Happens,