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…
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.
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.
Here you add the eggs & vanilla the creamy buttered sugar.
Then you pulse your oats in a food processor for a bit.
You add in the egg butter sugar mixture, then your baking agents & flour.
Pulse for a bit and you have your dough.
Say hello to your white chocolate & almonds!
In a bowl, mix your dough with your white chocolate.
Then add your almonds.
Scoop the dough onto a parchment lined cookie sheet.
Smoosh down each cookie with the palm of your hand.
Bake them. Then bake some more. This recipe makes a lot of cookies!
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!***
