- 2 cups raw sliced almonds
- 1/2 teaspoon vanilla
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3 cups old-fashioned oats
- 1 cup unsalted butter at room temperature
- 1 1/2 cups packed brown sugar
- 2 large eggs at room temperature
- Maldon salt for finishing
- Preheat the oven to 375°F.
- Spread the sliced almonds on a sheet pan. Roast for 6 minutes or until lightly toasted, tossing once during that time to avoid over-browning. Watch them like a hawk. Set aside and allow to cool.
- In a stand mixer, beat the butter and brown sugar together until fluffy, about 1 minute. Add in the eggs and vanilla and beat for an additional minute.
- While the stand mixer is running, whisk together dry ingredients in a separate bowl and then slowly add to the bowl of the stand mixer until just combined. Stir 1 ½ cups of the almonds and save the other ½ cup for topping the cookies.
- Form cookie dough balls and gently press in the toasted almonds. Set on a sheet pan, loosely cover and freeze for at least one hour. Freezing is my best secret for perfectly thick, moist cookies. It also saves me from eating the whole batch in one sitting. If you are saving for another day, drop the frozen cookie dough balls into a freezer bag.
- When ready to cook, set the temperature to 375°F and line sheet pan with parchment paper.
- Since I made my cookies on the larger size, mine baked for about 17 minutes. In the last minute of baking, use a spatula to slightly flatten the cookies. Then sprinkle with Maldon salt. Trust me on this step.