I love incredible cookies! If you love a great cookie then these Almond Oat Crunch Sugar Cookies may just be your new favorite. Of course, I say that about all my cookie recipes. This cookie is not like any other recipe I’ve made recently except they’re crunchy and chewy.
This is a large cookie with big, buttery, nutty flavor that’s irresistible. YAAAAS! Please? I’m happy to oblige.
Almond Oat Crunch Sugar Cookies
When I’m baking cookies, I usually have a flavor profile I want to create. You need to take advantage of all possible add-ins for cookies. It’s time to experiment with breakfast cereals, nuts, candy, dried fruit and more. Your pantry is a treasure trove of possibilities.
At times, I have a sensitivity to almonds, however that doesn’t keep me from eating Cheerio’s Oat Crunch with Almonds cereal. Since, I had some on hand, I thought why not use some of this in a cookie.
The cereal has the little round whole grain O’s, oats and almonds. Checkout my “Giant Sugar Cookies” which is the base cookie dough for the Almond Oat Crunch Sugar Cookies. It’s perfect sugar cookie dough to add in whatever you desire. If you have kids, let them decide what to add in. What a great weekend project!
A good cookie dough has endless possibilities for creating your own recipes. Some combinations are truly happy accidents.
Almond Oat Crunch Sugar Cookies
How do I make this recipe? Well, my fellow baker, let’s get started.
Start by beating butter and sugar in bowl of stand mixer until creamy but not fluffy. Scrape down sides and bottom of bowl as needed. While the mixer is running, mix flour, cornstarch, baking soda and salt together.
Add in eggs, one at a time, mixing well after each addition. You shouldn’t see any egg.
Gradually add in flour mixture until just mixed in and finally stir in oat crunch cereal. Stir until cereal is evenly distributed.
Allow dough to rest 10 minutes. Roll dough into 18 large balls and place on parchment-lined baking sheets. You can only bake 4 cookies at a time because of size. You can roll dough into smaller dough balls half the size for smaller cookies.
I recommend rolling all the dough, flattening them and placing almonds on the top. Chill cookies for 30 minutes and keep refrigerated while baking.
Bake for 13 to 14 minutes and then cool cookies on sheets for 10 minutes before moving to cooking racks. Note that the baking time change for smaller cookies.
Almond Oat Crunch Sugar Cookies
Beautiful cookies, aren’t they? This cookie has the classic sugar cookie flavor. With the addition of oat crunch cereal ad almonds just takes this cookie to next level.
Each bite is crunchy and chewy with an impeccable flavor you won’t be able to live without. I’m head over heels to share this recipe with you.
Make it a family baking weekend with kids or just some me time for yourself and bake up a batch. Looks to be snowing somewhere this weekend so take advantage. Maybe you might want to serve these for Mother’s Day or give as a gift. Sound like a plan? I definitely think so.
Happy Baking!
If you make this recipe, leave a message or like below, @chowdownlowdown, #chowdownlowdown or @michelleheyden.
Almond Oat Crunch Sugar Cookies
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
2 large eggs, room temperature
3 cups all-purpose flour
4 T. cornstarch
3 t. baking soda
1 t. sea salt
1 cup Cheerios Oat Crunch with Almonds cereal
Sliced almonds, for topping
In a medium mixing bowl, whisk together flour, cornstarch, baking soda, and salt then set aside.
With an electric mixer or by hand in a large bowl, beat butter and sugar until creamy and combined but not fluffy.
Add in eggs and stir until no sign of egg remains.
Gradually add in 1/2 of the flour mixture, mixing until almost mixed in.
Stir cereal into remaining flour mixture and mix in cookie dough until no streaks of flour remain. Dough will be stiff.
Allow dough to rest for 10 minutes then divide dough into 18 cookie balls.
The cookies are large so place only 4 cookies on parchment-lined baking sheets.
Flatten cookies to 1/2-inch thickness, keeping round shape the press sliced almonds in top.
Repeat with the rest of cookies and refrigerate cookies for at least 30 minutes.
While cookies chill, heat oven to 350 degrees.
When ready to bake, place 4 cookies spaced equally apart on parchment-lined baking sheets.
Bake for 13 to 14 minutes and until edges are lightly brown. Do not overbake. The top will be crackly and puffed in the center. Cookies will flatten upon removal from oven.
Remove cookies from oven and cool on pan for 10 minutes before moving cookies to wire racks.
Store cookies in an airtight container up to 4 days. Cookies can be frozen once baked and brought to room temperature before serving.
Makes 18 large cookies.
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