Soft Chocolate-Almond Oatmeal Cookies
63 mins (prep 30, cooking 33)
12 ingredients
45 servings
Credit for the recipe goes to The Weekend Baker, by Abigail Johnson Dodge, my currently favorite cookbook. It yields delicious, soft, cakelike cookies, with added crunch from the toasted almonds. If you don't have any toasted almonds on hand, its easy to do before you start, almond slivers just need a stint the same oven temperature as the recipe requires--350 degrees-- for about 8 minutes. Also, I use the spoon-and-sweep method. Dip-and-sweep will result in too much flour.

Categories:  easy , number-of-servings , <-4-hours , low-in... , low-sodium , cookie-and-brownie , time-to-make , for-large-groups , dessert ,
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Serving Size (9.7 g)
Servings 45
Amount per Serving
Calories 53.36 Calories from Fat 39.24
% Daily Value *
Total Fat 4.36g 301.91%
Saturated Fat 2.71g 610.25%
Trans Fat 0.17g %
Cholesterol 11.31mg 169.59%
Sodium 14.65mg 27.46%
Total Carbohydrate 3.18g 47.74%
Dietary Fiber 0.11 g 20.25%
Sugars 0.01 g %
Protein 0.48g 42.76%
Vitamin A 131.5IU% Vitamin C 0.0mg%
Calcium 1.89mg% Iron 0.19mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
quick-cooking rolled oats, unsweetened cocoa powder, natural, table salt, firmly packed light brown sugar, large egg, pure vanilla extract, slivered almonds