Whole wheat flour is an often overlooked baking ingredient in many kitchens. However, it is a great substitute for traditional flour in many recipes, like this one for oatmeal cookies.
These cookies are everything I love about oatmeal cookies – lots of oats, brown sugar, and cinnamon. The addition of toffee chips and toasted almonds add some crunch and another boost of flavor.
Toffee-Almond Oatmeal Cookies
Makes 2 1/2 dozen cookies
1 1/4 cups whole wheat flour
3/4 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 1/2 cups old-fashioned oats
3/4 cup unsalted butter, softened
1 cup light brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup toffee chips
3/4 cup chopped almonds, toasted
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Stir in oats. Set aside.
In a large bowl, beat butter and brown sugar until fluffy. Add egg and vanilla, and mix well. Gradually add flour mixture, beating just until combined. Stir in toffee chips and almonds.
Drop dough by tablespoonsful onto prepared baking sheets. Bake 12-15 minutes or until lightly browned. Cool on baking sheets for 2-3 minutes. Then, remove cookies to wire racks to cool completely.
almond, cookie recipe, toffee, whole wheat
Print This Post
You might also like