White Chocolate Almond Chunk Cookies

almond white chocolate cookies

Almost two weeks ago, I was inhaling one of these amazing cookies at the kitchen counter of the most beautiful home in Seattle. With the happy chatter of 5 fellow female food bloggers in the background, I thought to myself…..

“I need to make these cookies. I need to be transported back to this moment. Girls weekend…discussions of cookbooks, family, the internet…A weekend of overeating, learning new things, and taking a break from my routine.  I sooo need to get back to this space when I’m at home drowning in my TO DO lists.”

Fortunately our lovely host– Dana thee DANA of Dana Treat has supplied us with the recipe…

COOKIES!!!

Oh these cookies…creamy white chocolate, chunks of crunchy almonds with a subtle oatmeal taste/texture!  Your mouth is going to love you. The part in your brain that loves chewy cookies is gonna go nutso. I sandwiched them with vanilla ice cream at a Labor Day BBQ we went to; they were a hit!  You are gonna DIE when you taste those almond chunks. I did. Fortunately I was resuscitated just in time to write this post.

amazing landscaping

So here I am. It’s Thursday morning. I’m chugging coffee while Cooper shoves cupcake wrappers and pens into our printer. I’m working on a TO DO list for the day and I’m transported back to Seattle. I’m eating one of these cookies. My heart is happy. My taste buds sing. I am thankful for the new people in my life who show me different sides of the world and bring out new dimensions of myself. I feel like today is full of hope. I can do what needs to be done. I can handle it all. My kitchen is filled with Dana Treats and I couldn’t be happier.

So thank YOU to Cheryl, Dana, Denise, Joy & Kristina

Because of you and the International Food Blogging Conference in Seattle, I finally feel like myself again.

Let’s get started!

You cream the butter & sugars first. I used salted butter. I’m sure you guessed that.

butter sugar creaming

Here you add the eggs & vanilla the creamy buttered sugar.

eggs & vanilla

Then you pulse your oats in a food processor for a bit.

pusling oats!

You add in the egg butter sugar mixture, then your baking agents & flour.

adding wet & flours

Pulse for a bit and you have your dough.

DOUGH!

Say hello to your white chocolate & almonds!

white chocolate almonds

In a bowl, mix your dough with your white chocolate.

mixing in white chocolate

Then add your almonds.

hello slivers!

Scoop the dough onto a parchment lined cookie sheet.

scoopage

Smoosh down each cookie with the palm of your hand.

pressing down

Bake them. Then bake some more. This recipe makes a lot of cookies!

baking....

Enjoy!

White Chocolate Almond Chunk Cookies

recipe from Dana Treat

Adapted from With Love and Butter
Makes about 4 dozen cookies

  • 1 cup (2 sticks) butter, at room temperature (I used SALTED!)
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, firmly packed
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 1/2 cups quick (1-minute) oats
  • 2 cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups white chocolate chips (I used chunks)
  • 1 1/2 cup whole, natural almonds (I used slivered)

Preheat the oven to 375°F with the rack in the top position.

Cream the butter and sugars together.  Add the eggs and vanilla and mix until smooth.

Fit a food processor with the steel knife blade and process the oats.  Add to the batter along with the flour, baking powder, soda, and salt.  Mix until combined.  Stir in the white chocolate chips.

Reassemble the food processor without washing.  Add the almonds and pulse until roughly chopped.  Mix the almonds into the dough.

Drop mounded tablespoons of dough on the a cookie sheet spacing them 1 inch apart.  Flatten each cookie slightly with the palm of your hand.  Bake the cookies 4 minutes, rotate the pan, and continue baking  3-5 minutes, until they show the barest amount of brown around the edges.  The centers should be soft but not gooey.  Cool completely, then store in an airtight container.

**As Dana notes, it’s good to use a medium sized ice cream scooper to scoop out the dough! I used slivered almonds because that’s all I had.  I skipped the food processing step for the almonds and left the slivers whole. They were good, but not as effective in the crunch department as real, whole almonds. So use whole almonds.

I should also note that I baked the cookies for 5 minutes and rotated. After rotating, they baked for another 5. I learned that it worked well this way in my oven after the first round of cookies came out. You’ll find your rhythm too!***

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26 Comments

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  • September 9, 2010

    these are dreamy.

  • September 9, 2010

    Beautiful and delicious post, Tracy. It is pretty amazing how a group of women, can come together, via the internet and make such a difference on each other’s lives. I completely feel the same way about each of you. Definitely a weekend, that I really needed, to be recharged by such amazing women!! Thank you!!!

    Now ….. send me a couple dozen of these damn cookies!

    • September 14, 2010

      I’ll bring you some when we meet up next! :)

  • September 9, 2010

    Tracy, you were the only one of the 5 women who I had not met, but I had no doubt that we would become real friends, not just blog friends. It was such a treat to have you. I’m so glad you got the nourishment you needed and not just from cookies! Now a) white chocolate chunks! Brilliant! b) ice cream sandwiches! Brilliant! c) your cookies came out prettier than mine. I think I forgot the patting down step. Guess I should make them again. :) I’m so glad you loved them as much as we do!

    • September 14, 2010

      Thank you for inspiring me! xoxoxoxo

  • September 9, 2010

    I love Dana and her recipes. I can’t wait to try these cookies. They look fabulous!

    • September 14, 2010

      She IS pretty awesome! I’m lucky to have stayed at her house for the weekend :)

  • September 9, 2010

    this is such a perfect woot combo. now i just need a really good vegan white chocolate. SIGH. your cookies are beautiful!

    • September 9, 2010

      You know that I’d give you a few dozen if I could…. ;)

  • September 9, 2010

    Almonds in cookies? Why have I never tried this?! And in oatmeal cookies…omg.

    As a sad, food processor-less person (I know…it’s on my list), would these be ok just using a mixer? I have a blender…should I just use that for the oats and the almonds?

    • September 9, 2010

      I really think it would be good without processing!!! It will add some more texture! BYPASS IT! Lemme know how it goes!

  • September 9, 2010

    I just went to the dreaded Costco today (dreaded only because I often buy large quantites of things I don’t need in the house–like chocolate chips). But, strangely, I bought oats and sliced almonds to make big batches of granola. AND NOW…clearly cookies. These look great. And your post made me miss two weekends ago…can we have a do-over?

  • September 9, 2010

    XOXO. That was some weekend, wasn’t it? It was the best and I couldn’t have been happier to spend it with you and The Girls (as Graham would say).

  • September 10, 2010

    these look delish!

  • September 10, 2010

    These look awesome. I need to make these asap.

  • September 10, 2010

    These look wonderful!

  • September 10, 2010

    If I hike up to RC, will you meet me for lobstah rolls and bring me these cookies?

  • Mallory
    January 23, 2011

    I made these cookies and loved them!!! I add flax seed to mine and a little honey in place of some of the sugar. They are so good!!

    • January 24, 2011

      WOW! Fantastic idea!! I bet the flax was great in it! Thanks for trying the recipe.

  • cristina
    November 14, 2012

    just made them! well, they don’t look exactly like yours but they taste good :) (and without a food processor!)
    thank you thank you thank you: recipes make me hungry while I’m reading them and the pics are awesome! yum!

  • Heather
    February 1, 2013

    Thanks I just made these and they are delish!!

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