Crispy Oatmeal Cookies with Almond Butter

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.

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