Makes: 12–14 large cookies
Prep: 20 minutes + 30–60 minutes chilling
Bake: 12–15 minutes
Oven: 175°C / 350°F
Ingredients
Dry
- 1½ cups (135 g) old-fashioned rolled oats
- 1 cup (125 g) all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- ¾ cup (75 g) sliced or roughly chopped almonds
- ½ cup (40–45 g) unsweetened shredded coconut — optional, but recommended
- 1 cup (170 g) chocolate chips or roughly chopped chocolate
Wet
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) brown sugar
- ¼ cup (50 g) white sugar
- 1 large egg
- 1½ tsp vanilla extract
- 2 tbsp almond butter — optional, for stronger almond flavor
Instructions
- Toast the almonds
Spread the almonds on a baking sheet and toast at 175°C/350°F for 5–8 minutes, until lightly golden. Cool completely. - Mix the dry ingredients
In a bowl, combine oats, flour, baking soda, baking powder, salt and cinnamon. - Cream the butter and sugars
Beat the softened butter, brown sugar and white sugar for about 2–3 minutes, until creamy. - Add the wet ingredients
Beat in the egg, vanilla and almond butter if using. Don’t overbeat once combined. - Combine
Add the dry mixture and stir just until incorporated. - Add the good stuff
Fold in the toasted almonds, coconut and chocolate. The dough should be very thick and chunky. - Chill
Refrigerate for at least 30 minutes. For especially thick cookies like those pictured, chilling for 1–2 hours works even better. Chilling helps reduce spreading and produces a thicker cookie. Cookie Madness+1 - Shape
Divide into 12–14 large portions, roughly 60–70 g each. Roll each loosely into a ball, then press it only slightly. Don’t flatten them into normal thin cookie discs.Press a few extra chocolate pieces and almond slices onto the tops. - Bake
Place on a parchment-lined baking sheet with plenty of space between them.Bake at 175°C/350°F for 12–15 minutes. The edges should be golden but the centers should still look slightly soft. - Cool
Leave on the baking sheet for 10 minutes, then transfer to a rack. They’ll firm up while cooling.
⭐ For the exact look in your photo
Use large chocolate chunks rather than mini chips, plenty of sliced almonds, and make the dough balls tall rather than flat. You can even press additional almonds and chocolate onto the tops immediately before baking.
For an even more substantial bakery-style version, use 2 cups oats + 1 cup almonds + 1¼ cups chocolate. A similar published thick-cookie formula uses a high proportion of oats, roasted almonds, coconut and chocolate and chills the shaped dough before baking. Cookie Madness
Storage: airtight at room temperature for about 3–4 days, or freeze the shaped unbaked dough and bake from frozen, adding a couple of minutes to the baking time. This Celebrated Life