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Crispy Oatmeal Cookies with Almond Butter

by on November 18, 2008 · 10 comments

So picking up where we left off. Here is another cookie recipe using the cooked flour/butter mixture and almond butter. What I wanted were crispy cookies – not burnt, not crispy only on the edges, but cookies that were crispy throughout.

This oatmeal variation was definitely crispy – not light and crispy, but dense and crispy….substantial. For fun, I added butterscotch chips, but now I’m thinking cinnamon chips would be even better.

Oatmeal Cookies

Crispy Oatmeal Cookies with Almond Butter

4 oz unsalted butter
1/2 cup flour (2.25 oz) or spoon gently and level without shaking cup
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
2 tablespoons regular salted almond butter
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1 large egg
1 1/2 cups oats
Handful of butterscotch chips or cinnamon chips (optional)

In a saucepan, melt the butter. When butter is melted, add the flour gradually and stir, coating it with butter. Set the timer for 3 minutes and cook the butter and flour mixture in the saucepan for 3 minutes, stirring almost constantly to keep it from burning. This will make a very soft, almost liquid, dough….or as a like to call it, a “doux”.

Transfer the flour/butter mixture (doux) to a medium size mixing bowl and let it cool completely. This will take at least a half hour – maybe more. It needs to cool. You can cheat and throw it in the refrigerator after it’s cooled at room temp for 30 minutes.

Preheat oven to 350 degrees F. Line a few cookie sheets with parchment paper.

Combine granulated sugar, dark brown sugar, almond butter, baking soda, salt , cinnamon, and vanilla in the food processor; process until smooth and creamy. Add the egg and process until egg is mixed – don’t forget to scrape sides of bowl.

Transfer food processor mixture to the bowl with the cooled flour/butter mixture. Stir to mix, then stir in oats and butterscotch chips.

Drop rounded teaspoonfuls of dough onto the cookie sheets, spacing about 2 ½ to 3 inches apart. Shape them into compact little mounds. Bake cookies for 10-12 minutes or until edges are a deep golden brown. Cool on cookie sheets for about 5 minutes, then transfer to a wire rack to cool and crisp.

Makes 16-18

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Published on November 18, 2008

{ 10 comments… read them below or add one }

VeggieGirl November 18, 2008 at 2:28 pm


Tina November 18, 2008 at 2:44 pm

These look awesome! And I have some Barney Butter just waiting to be made into cookies!

Katrina November 18, 2008 at 3:29 pm

You’re on a roll with that almond butter and roux! Do you think the roux really makes a difference?

Anna November 18, 2008 at 3:38 pm

Yes, I think it does.

I just finished doing a chocolate version. They’re the crunchiest chocolate cookies I’ve ever made!

clumbsycookie November 18, 2008 at 3:40 pm

You’ll end up making me buy almond butter. I think I would relly like those Anna, they have 2 things that I absolutely love: almonds and oats. Of course I would have to throw in some chocolate chips ;)!

JohnGL November 18, 2008 at 3:47 pm

“Faux roux” becomes “doux”
Anna strives for crunchy treats
Drool noise like Homer

Katrina November 18, 2008 at 4:57 pm

JohnGL, ha, Anna, you having another haiku contest? Love it!
I just reviewed the recipe again and already have some almond butter and these look and sound really good. If I didn’t have a cold that is making me just want to drop dead, or at least sleep, I’d already be in the kitchen.

Pearl November 19, 2008 at 3:44 am

Mmmm! looks soooo good!
hope to keep in touch :)

Therese B. November 19, 2008 at 9:11 am

Almond butter….crap. I just went to Target and forgot to look for it!

Can we get back to cooking with booze? I found a recipe that calls for 3 shots of Van Gogh Double Espresso Vodka! Guess what little adventure I will be on today? Almond Butter and Van Gogh D.E.V.!

Who said baking isn’t art?

playdohpeanut December 10, 2008 at 8:44 pm

Hi, just wondering – Old-fashioned oats or quick oats?


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