Saturday, January 14, 2012

Almond Butter Oatmeal Chocolate Chip Cookies

So over the past year, I've gotten hooked on running, thanks to some of my awesome, supportive friends. Running is fabulous. The sweat, the endorphins, the comradery during a race...

But let's face it. In terms of the ultimate comforting thing, chocolate kicks running's butt.

Today, a run didn't cut it. The only thing that I knew would kick this funk was chocolate.

Ergo, I got down to making these cookies.

Sounds fancy. Chocolate chips. Oats. Almond butter (which I tell myself is totally healthful, and therefore makes these the equivalent of a Powerbar).

Butter and almond butter. 

Cream in dark brown and granulated sugars.

Add eggs and blend!

Dry ingredients!

And... oats and chocolate!

I'm pretty sure half of this dough ended up in my stomach. Dinner of champions.

But some managed to get on the sheet...

Thick, chewy, and rich. Perfect.

Get on it!

Almond butter, oatmeal, and chocolate chip cookies

Adapted from Joy the Baker

1 1/2 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 stick unsalted butter, softened
3/4 cup almond butter
1/2 cup dark brown sugar
1/2 cup granulated sugar
2 eggs
1 cup chocolate chips
1 cup oats

Preheat the oven to 350F. Line baking sheets with aluminum foil.

Cream together the almond butter and the unsalted  butter. Blend in sugars. Add eggs and combine until well mixed.

In a separate bowl, combine all other dry ingredients. Add to wet mixture slowly, blending until combined. Stir in oats and chocolate chips.

Place rounded tablespoonfuls onto cookie sheet and flatten slightly. Bake 10 minutes, or until golden brown. Then put them in your face.

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