Mechelle's Chocolate Cookies

Recipe View Preheat oven to 350 degrees F (175 degrees C). Prepare baking sheets by lightly greasing or lining with parchment paper. (5 minutes)

Recipe View In a medium bowl, combine the toasted almonds, chopped bittersweet chocolate, semi-sweet chocolate chips, milk chocolate, and rolled oats. Gently toss to combine and set aside. (5 minutes)

Recipe View In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside the dry ingredients. (3 minutes)

Recipe View In a large mixing bowl, cream together the softened butter, packed brown sugar, and granulated sugar until light and fluffy. This may take 3-5 minutes using an electric mixer. (5 minutes)

Recipe View Beat in the eggs one at a time, then stir in the vanilla extract until well combined. (2 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (3 minutes)

Recipe View Stir in the chocolate-nut-oat mixture until evenly distributed throughout the dough. (2 minutes)

Recipe View Drop the cookie dough by rounded tablespoonfuls onto the prepared baking sheets, leaving some space between each cookie. (5 minutes)

Recipe View Bake for 12-15 minutes, or until the edges are golden brown and the centers are set. (15 minutes)

Recipe View Remove the baking sheets from the oven and let the cookies cool on the sheets for 2 minutes before transferring them to a wire rack to cool completely. (2 minutes)