My mother first got me hooked on oatmeal cookies as a child, especially chewy oatmeal cookies. After trying many recipes over the years, I came up with my own version with slivered almonds and toffee bits. These are yummy and easy.

📖 Recipe

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Chewy Oatmeal Cookies with Almonds and Toffee Chips

Prep Time15

Cook Time30

Course: Dessert

Cuisine: American

Diet: Vegetarian

Keyword: almonds, cookies, nuts, oatmeal

Servings:

Calories: 158kcal

Equipment

stand mixer with paddle attachment
small mixing bowl
two baking sheets
parchment paper (or grease the baking sheets)
#40 cookie scoop

Ingredients

½ lb unsalted butter (softened)
½ cup granulated sugar
1½ cup firmly packed brown sugar
2 large eggs
1½ teaspoons vanilla extract
1¾ cups unbleached all-purpose flour
¼ teaspoon salt
1 teaspoon baking soda
½ teaspoon ground nutmeg
1½ teaspoon ground cinnamon
3 cups whole rolled oats (old-fashioned)
1 cup toffee chips
¾ cup slivered almonds

US Customary - Metric

Preparation

Preheat oven to 375° F.
In bowl of stand mixer, cream together the butter, sugar, and brown sugar.
Beat in eggs until well blended, then mix in vanilla.
In a small mixing bowl, stir together flour, salt, soda, nutmeg, and cinnamon. Add to butter mixture and mix on low setting until well combined.
Fold in oats, toffee chips, and almonds. The dough will be stiff, so I use a sturdy silicone spatula on a wooden handle to do this.
Line baking sheets with parchment paper. Scoop dough onto the paper, spacing them about 2 inches apart. Bake until cookies are golden but centers are still soft, 10 to 12 minutes. Remove from oven and let them sit on the baking sheet for a minute or two to set up. Transfer cookies to racks to cool. Serve, or store airtight up to 3 days.