Now I'm not much of a cookie maker or eater (except if it has chocolate in it) but with the holiday season upon us, cookie fever has well and truly hit. All my favourite blogs are coming up with tempting cookie recipes and so the bug hit me too. Unlike me, my husband Akber can't stop getting his hand out of the cookie jar. He starts his day with a cup of tea which HAS to be accompanied by some form of cookies or biscuits. So when he heard I'd be trying my hand at cookie making, he was one happy man.
These cookies were baked as a present for a pregnant firiend of mine. She is due soon and since there was no time to hold her a baby shower, a few friends got together and surprised her with food and presents. She made a comment that these cookies reminded her of Millie's Cookies in London so I guess they must be good.
The aroma of these cookies baking had me salivating. The creaminess of the white chocolate paired with the crunchiness of the almonds make these irresistible. And I guess you can class these as healthy due to the oatmeal and nuts! The oatmeal adds a great chewy texture to this.
I'll definately be making these very soon but there are a couple of changes I'll be making which I feel will enhance their flavour even more- reducing the sugar to three quarter cup and toasting the almonds for extra crunch. This recipe was adapted from Shutterbean.
White Choclate and Almond Cookies
1 cup butter, room temperature
1 cup sugar
1/2 cup brown sugar
1 tsp vanilla extract
2 cups ground quick oats
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups white chocolate chips
1 1/2 cup whole almonds roughly chopped
Preheat the oven to 180 degrees Centigrade with the rack two thirds of the way up. Using the paddle atatchment of your stand mixer, cream the butter and sugars until light and fluffy. Add eggs one at a time and vanilla. Keep mixing until smooth. Add oats, flour, baking powder, baking soda and salt until just mixed. Stir in the white chocolate chips and chopped almonds.
Drop teaspoons of dough onto a cookie sheet, leaving a 1 inch space between them (I used a a normal ice cream scoop and got large cookies). Flatten them with the palm of your hand very slightly (it should look like a dome). Bake until done, roatating halfway through. Since I used a large ice cream scoop, my cookies took longer then the 10 minute recommended cooking time. Mine baked in 20-22 minutes. You will know when they are done when the edges JUST begin to brown. The centre will still be soft but not gooey.
Cool on a wire rack and store in an air tight container
I made half the recipe and this yielded 16 large cookies.