These are Lincoln’s cookies!!
I was the sous chef this time in the kitchen.
I’m so proud; Lincoln made these Almond Crunch Cookies all by himself.
Well, up to the point they’re ready to cook, at that point he just wants to eat the dough!
Funny, he and Ryder never care about actually baking or eating the baked cookies.
It’s all about the cookie dough!
Prior to that he’s a great baker. I, of course, was giving instructions
as well as explaining why we were doing what we were doing.
(Because if you know Lincoln, you understand that he has to know the why behind everything.)
I even got a compliment on how patient I was during the process from Big Daddy.
(When patience was being handed out, apparently, I was out shopping!!)
The oats give a good ‘chew’ and the cereal gives a good ‘crunch’ to this cookie.
This is not an overly sweet cookie.
Therefore, in my opinion (but I tend to like desserts super sweet) these cookies need the white chocolate drizzle to sweeten them up.
I liked the white chocolate/almond flavoring combination, however, if those aren’t your favorite flavors substitute vanilla flavoring and you can use dark, semi, or milk chocolate for the drizzle.
Try these, if my 10 year old can make them, you can too!
Almond Crunch Cookies
Ingredients
- 2 c all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 c shortening
- 3/4 c granulated sugar
- 3/4 c firmly packed light brown sugar
- 2 eggs
- 1 tsp almond extract
- 1 1/2 c uncooked regular oats
- 1 1/2 c toasted corn cereal (like Chex)
- 4 oz almond bark
- Directions:
Instructions
- Preheat oven to 325 degrees. Beat 1 c shortening with an electric mixer until creamy; gradually add sugars, beating well. Add eggs and almond; beat well. In another bowl, combine flour, baking soda, baking powder, and salt; stir until blended. Add flour mixture to sugar mixture mixing until just blended. Slightly crush corn cereal, only to the point there aren't large pieces (but not too small, you'll lose the 'crunch') Carefully stir in oats and cereal.
- Using an ice cream scoop, drop dough on a cookie sheet 2" apart. Bake at 325 degrees 12 to 14 minutes. Cool for 2 minutes on cookie sheet before removing to a wire rack to cool completely.
Melt almond bark (read tips on How to Melt Chocolate) in microwave in a zip-top freezer bag. When melted, snip the corner off and drizzle over top of cookies. Allow chocolate to dry before serving or packaging.
Basic Sugar Cookies
Chocolate Chip Pan Cookies
Peanut Butter Cookies and Cream Bars
These look so good! Definitely pinning these. 🙂
How delicious! I am going ot have to make some of these. Tag You're It!
http://onecreativeprocrastinatinggal.blogspot.com/2012/12/tag-youre-it.html
YUM! I wish I had one of those cookies now! Wow, I have to add this to my Christmas Eve cookie making! Thanks Paula for sharing!
Love almonds, love cookies! I'll take half a dozen, please.:-)
Mmmm, these look mouth-wateringly (is that a word?) delicious.;) Pinned to my baking board so I can try these.
Those look and sound sooooo good!
These look SO good! I am in love with anything almond. So pretty too!
These look so tasty! I hope you'll share them at our Holiday Cookie Recipe Exchange at http://thedomesticatedprincess.blogspot.com/2012/12/holiday-cookie-recipe-swap-week-4.html.
Of course they want the dough that is the best part! And my 5yr old also has to know Why for everything. Oh how I am growing to hate that word! These sure look yummy! Thanks so much for sharing on We Made That!
These look amazing!!! My mouth is watering! I'm your newest follower and am so excited to see your other posts! Check out my blog if you get a second! I hope you're having a great week!
~Jen @ Yummy-Healthy-Easy
These sound great, the addition of the cereal for a little crunch is wonderful! Thanks so much for sharing on our Holiday Cookie Recipe Swap.
Steph
swtboutique.com
These look amazing! Pinned to try!
I must have been out shopping too, Paula! LOL. You have a great little chef – these sound great. Pinned to try 🙂 Thank you for sharing at All my Bloggy Friends this week!
The cookie looks crunchy and chewing and the glaze.. I'm in heaven. thanks for sharing this cookie on foodie friday.
They look perfect! Wonderful presentation!
Thank you so much for sharing this at Wednesday Extravaganza! I hope you have a wonderful weekend and I see you there again next week 🙂
I love cookies with almond extract. I make similar one's at Christmas, which I haven't done yet. I need to get a move on!
Thanks for sharing your recipes with my NO RULES Weekend Blog Party 🙂
Paula
lifeasweknowitbypaula.blogspot.com
Thank you for linking up to the blog hop Adorned From Above. We are co-hosting and appreciate you joining the party! Have a great day!
Host: Debi @ adornedfromabove.com
Co-Host: Joye & Myrna @ thebusybhive.blogspot.com
Co-Host: Linda @ withablast.com
These look amazing! I've pinned them for later – thanks for sharing 🙂
Thanks girl, I hope to get back to normal next week, these holidays have almost killed me! Happy New Year!
oh, this would be so easy to convert to a gluten free recipe. Love that you use cereal. I thought I was the only one who put cereal in cookies. My kids all love to bake too. Thankfully 2 of them are finally old enough to bake (and clean up!) without any help.
welllllll, mine aren’t so big on the cleaning part yet, but I’m trying! 🙂
I’m learning that gluten free cooking is a whole other ballgame, but I find it very interesting. Your site is a great resource!
We have an almond cookie recipe that we love, but these with a crunch look fabulous!! Love almond flavored food….will try them soon!
The cereal really makes these light and crunchy. hope you enjoy them. I want to check out your recipe. I love almond too!
Paula, you have outdone yourself with this one. Wow! I’ll be sharing this on an upcoming Cookies, Cookies COOKIES! roundup. 🙂
Thank you! It’s one of my favorites!
Can you tell me how many cookies the Almond Crunch Cookie makes?
Thank you.
Hi Dee, I got 24 cookies. I used a scoop that was about 1.5 tablespoon to make them. This made a cookie that was about 2 inches in diameter.
Can I substitute butter for the shortening? Thanks!!!