100gramswhole almond, or peanuts, toasted and chopped (1 cup)
INSTRUCTIONS
Place butter and peanut butter in a heatproof bowl. Place the bowl over a pot of simmering water and heat until the butter and peanut butter has melted and the mixture is smooth. Alternatively, you can use the microwave to melt the mixture. Remove from heat and let cool for 15 minutes, stirring occasionally.
Stir in the brown sugar into the mixture, followed by egg and vanilla. Stir in oats, flour, cornstarch, baking soda and salt until everything is just combined. Stir in the chocolate chips and almond. Chill the cookies in the refrigerator for at least 1 hour.
Line a baking sheet with baking parchment. Scoop tablespoonfuls of dough onto the baking sheet, spacing them 1.5-inches apart.
At this point , you can also freeze the cookies for another day - freeze for at least 4 hours or until solid, transfer the cookies into a ziploc bag and keep frozen until needed.
Preheat oven to 175C / 350F.
Bake the cookies for 11 to 13 minutes. Place the baking sheet on a wire rack and let the cookies cool completely on the baking sheet before storing them in an airtight container (or in your mouth!)
NOTES
- To toast the almond: Toast the almond in 175C / 350F oven for 15 minutes. - Recipe adapted from Averie Cooks