Almond Butter and Oat Cookies - A Recipe from Scratch

      These cookies achieve an ideal combination of chewiness and crispiness, enhanced by the rich flavor of creamy almond butter and the natural sweetness of brown sugar. The addition of oats provides a hearty texture, while a touch of cinnamon imparts a comforting warmth. Finished with flaked sea salt, they deliver a perfect sweet-and-salty balance. Chilling the dough results in thick, substantial cookies that maintain their shape, featuring a crisp edge and a soft, chewy center.

      Yields approximately 6 large cookies.

      **Ingredients:**

      - ½ cup (113 grams) unsalted butter, softened

      - ½ cup (128 grams) creamy almond butter

      - ⅔ cup (147 grams) firmly packed light brown sugar

      - ⅓ cup (67 grams) granulated sugar

      - 1 large egg (50 grams), at room temperature

      - ½ teaspoon (2 grams) vanilla extract

      - 1½ cups (150 grams) old-fashioned oats

      - ¾ cup (94 grams) all-purpose flour

      - ½ teaspoon (2.5 grams) baking powder

      - ½ teaspoon (1.5 grams) kosher salt

      - ½ teaspoon (1 gram) ground cinnamon

      - ¼ teaspoon (1.25 grams) baking soda

      - Garnish: flaked sea salt

      **Instructions:**

      1. Preheat the oven to 350°F (180°C) and line a rimmed baking sheet with parchment paper.

      2. In a stand mixer bowl equipped with the paddle attachment, mix the softened butter and almond butter at low speed until well blended. Gradually add the sugars and mix at medium speed for 2 to 3 minutes, or until the mixture is light and creamy, while scraping down the paddle and sides of the bowl as needed. Beat in the egg and vanilla until incorporated.

      3. In a separate medium bowl, whisk together the oats, flour, baking powder, kosher salt, cinnamon, and baking soda. With the mixer running on low speed, slowly add the oat mixture to the butter mixture, mixing just until combined and stopping to scrape down the bowl.

      4. Using a ½-cup dry measuring cup, take a scant ½ cup (about 126 grams) of dough and place it 2 inches apart on the prepared baking sheet. Press a 3-tablespoon spring-loaded scoop, rounded side up, into the center of each dough mound to form a rounded top with a border. Cover the tray and refrigerate the dough for at least 2 hours or overnight.

      5. Once chilled, place the dough 3 inches apart on another lined baking sheet. Bake for 15 to 20 minutes, or until the edges are golden brown and the surface appears dry, rotating the pan halfway through baking. If desired, sprinkle with sea salt. While the cookies are still warm, gently swirl a 4- to 5-inch round cutter around each cookie to shape them evenly. Allow the cookies to cool completely on the pan placed on a wire rack. Store them in an airtight container for up to 3 days.

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