Large Flake Oatmeal Cookies: The addition of almond extract and large flake oats make these not your average oatmeal cookies. Quick, easy, and sure to become a family favourite.
These Oatmeal Cookies are chewy, use large flake oats, and have a little almond extract in them, making them not your average oatmeal cookie. If you love chewy oatmeal cookies than these are the ones for you. This simple recipe is easy to make and so delicious.
I first tried these old-fashioned oatmeal cookies at a get together, and found myself thinking about them the next day…which sounds hilarious, and I promise is not one of my normal past times. They were just different…memorable…special. So I asked my friend Dawn for the recipe and they were just as great as I remembered.
I made them for a get together tonight…and I’m having a hard time to stop eating them all this afternoon. What makes them so special? There's a couple factors that make these oatmeal cookies extra special.
Large Flake Oats
Rather than your average oatmeal cookie made with quick oats, this oatmeal cookies recipe uses large flake oats. Look for them with the other oats and porridge at the grocery store. Large flake oats, sometimes called old-fashioned oats or rolled oats. Large flake oats are steamed, rolled, and cut into large flakes. The difference between quick oats and large flake oats are that the large flakes are cut into larger pieces, and therefore take longer to cook than instant oats. This gives the cookies a unique texture that is so delicious. The large flake oats help make these into a chewy cookie. If you love a chewy cookie, than these really are the best oatmeal cookies.
Almond Extract
These cookies also include almond extract. It enhances the nutty flavour of the oats. Oatmeal cookies are often made with vanilla extract and warm spices like a hint of cinnamon and nutmeg. This recipe is a little bit different with the use of almond extract instead, and it really elevates the cookie.
If you have a nut allergy or just prefer you can substitute vanilla extract for the almond extract in this recipe.
Add Ins
We love these cookies straight up. The flavor of the oats and almond extract really shine through in this simple recipe. And the texture is the really unique quality of these plain oatmeal cookies.
Can you add in raisins or chocolate chips to this recipe? Yes. If you're a lover of oatmeal raisin cookies you can add in some raisins. Add 1 cup of raisins to this recipe to turn them into chewy oatmeal raisin cookies.
You could also try turning these into oatmeal chocolate chip cookies by adding 1 cup of semi-sweet chocolate chips to the cookie batter before baking them. Or for something different melt some chocolate and dip half of the baked cookie into the melted chocolate, then let them set on some parchment paper. You could also try adding in white chocolate chips, milk chocolate chips, butterscotch chips, or dark chocolate chips if you prefer.
Storage
Store these cookies in an airtight container at room temperature.
Freeze baked cookies in an airtight container for up to 3 months.
You can also freeze the unbaked cookie dough to bake later. Scoop out your cookie dough balls onto a large baking tray and put them in the freezer for a few hours. Once they're frozen remove them from the baking sheet and store the frozen balls in zip-top bags in your freezer. When you want fresh baked cookies remove as many individual balls from the freezer as you'd like and place them on a baking sheet to defrost. When they're defrosted, use the back of a fork to press them down and baking regularity.
These are really great cookies. They have soft centers, and the perfect chewy texture, and a little hint of almond. If you're looking for away to elevate a simple oatmeal cookie, this is it. These are the perfect oatmeal cookie for anyone who likes them to be chewy. They've become my go-to recipe, and I'm sure they'll become a favourite recipe of yours too as soon as you try them.
Recipe
Chewy Large Flake Oatmeal Cookies
Ingredients
- 1 cup butter softened
- 1 cup brown sugar
- 1 egg
- 1 ½ teaspoon almond extract
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups large flake oats
Instructions
- Preheat oven to 350°F.
- Cream butter, and brown sugar in the large bowl of a stand mixer fitted with the paddle attachment, in a large bowl with an hand mixer.
- Add in the egg, and almond extract and fully combine the wet ingredients together.
- Next, add in the dry ingredients of flour, oats, baking soda, baking powder, and mix well, being sure to scrape down the sides of the bowl.
- Roll a tablespoon full of dough into a ball and place onto a cookie sheet. Then flatten the ball of dough with a wet fork, creating the criss cross pattern.
- Bake at 350°F for 6-9 minutes, until just golden brown. Cool the baked cookies on a wire rack.
Nutrition
With homemade chewy large flake oat oatmeal cookies, life really is a party!
More Recipe Inspiration
Also check out our Apple Crisp recipe here.
You might also enjoy our Oatmeal Bar Flapjack recipe here.
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