Cherries and almonds go collectively like peanut butter & jelly — a type of match-made-in-heaven taste mixtures. I do know AK readers are obsessive about all issues cherry, so I knew I needed to create a cookie for you that infused these stunning flavors.
Say hiya to my NEW cherry almond oatmeal cookies with cherry icing. These infants have toasted almonds rolled into the dough and scattered on prime, plus a fairly icing created from actual, frozen tart cherries. They’re completely chewy (similar to all of my oatmeal cookies), and the almond + cherry flavors actually shine with the assistance of amaretto and almond extract.
Uh-huh, Day 4 of AK Cookie Week is trying GOOD. Bake these up in your cherry-obsessed family members and revel in!
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All the things you’ll have to make these cherry almond oatmeal cookies
We’re taking chewy oatmeal cookies that and love and infusing them with scrumptious almond and cherry flavors from a number of particular substances. Right here’s what you’ll want:
- Almonds: we’re toasting up sliced almonds and including them to the cookie dough itself and on prime of the icing.
- Butter: softened, salted butter offers the cookies their moisture. As at all times, be happy to make use of unsalted butter in case you’d like.
- Sugar: sweeten the cookies with a mixture of gentle brown sugar and granulated sugar.
- Eggs: we’re utilizing a full egg and an egg yolk for the proper, chewy consistency.
- Taste boosters: a contact of amaretto and almond extract actually carry out the almond and cherry flavors within the cookies. Don’t skip it!
- Flour: you’ll want all-purpose flour to bake these beauties. See beneath for a gluten-free choice!
- Oats: as a result of they’re oatmeal cookies! You’ll want old style rolled oats on this recipe.
- Baking staples: don’t overlook the baking soda and salt.
- For the icing: that fairly cherry icing makes use of actual, frozen pitted tart cherries cooked down in granulated sugar, then will get blended with powdered sugar, extra almond extract, and just a little milk to skinny.
What’s amaretto?
Amaretto is a candy liqueur that has an almond-like taste as a result of it’s usually made with both bitter almonds or apricot kernels (which have a compound that mimics the flavour of almonds!) A tablespoon of amaretto actually brings out the flavour in these cookies!
Can I make them gluten-free or dairy-free?
How one can make chewy almond oatmeal cookies
- Toast the almonds. You’ll begin by toasting your sliced almonds on a baking sheet lined with parchment paper within the oven till they’re golden brown. Ensure you watch rigorously so that you don’t burn them!
- Combine the moist substances. Cream the butter and sugars within the bowl of an electrical mixer, then combine within the eggs and taste boosters.
- Add the dry. Combine within the dry substances, then fold in a number of the cooled, toasted almonds.
- Bake the cookies. Scoop and roll your dough into balls, place on a ready baking sheet, and bake till simply golden on the sides. Cool the cookies on the baking sheet, then allow them to end cooling on a wire rack.
- Make the icing. Prepare dinner the frozen cherries in a small pot with sugar, stirring and mashing them with the again of a picket spoon till the combination thickens. Pour the cherry filling via a small sieve right into a bowl, then combine with the remainder of the icing substances.
- Ice & devour. Spoon the icing over your cooled cookies, sprinkle with toasted almonds, then let the icing harden earlier than digging in!
Strive a blueberry model
Whereas the flavors of cherries and almonds actually complement one another, blueberries are additionally an ideal choice for the icing! Be happy to swap the frozen tart cherries for frozen blueberries in case you’d like — you’ll get a fairly blue/purple icing as an alternative of pink/purple.
How one can retailer & freeze these almond oatmeal cookies
- To retailer: retailer these cookies in an hermetic container at room temperature for as much as 5 days.
- To freeze: you’ll be able to truly freeze the cookie dough OR the freshly baked cookies to take pleasure in later! Get all of my suggestions and tips for freezing cookies right here.
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Extra cookie recipes you’ll love
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I hope you like these iced cherry almond oatmeal cookies! If you happen to make them, remember to depart a remark and a ranking so I understand how you appreciated them. Get pleasure from, xo!
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Iced Cherry Toasted Almond Oatmeal Cookies
Chewy almond oatmeal cookies stuffed with toasted, sliced almonds, and topped with a wonderfully candy cherry icing. These stunning cherry almond oatmeal cookies have a splash of amaretto for further taste, and might simply be made each gluten-free and dairy-free. Share these scrumptious, distinctive cookies with family and friends this vacation season!
Substances
- Almonds
- 1 cup (100 grams) sliced almonds
- Moist substances
- 1 cup (226 grams) salted butter, softened
- 1 cup (213 grams) packed gentle brown sugar
- ¼ cup (50 grams) granulated sugar
- 1 giant egg + 1 giant egg yolk, at room temperature
- 1 tablespoon amaretto
- ½ teaspoon almond extract
- Dry substances
- 1 ¾ cup (210 grams) all-purpose flour
- 1 ¼ cup (119 grams) old style rolled oats
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- Cherry Icing
- 1 cup (150 grams) frozen pitted tart cherries (or sub frozen blueberries)
- 2 tablespoons granulated sugar
- 1 ½ cups (170 grams) powdered sugar
- 2 tablespoons milk of selection, plus extra as wanted
- ½ teaspoon almond extract
Directions
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Preheat the oven to 350 levels F. Line a big baking sheet with parchment paper.
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Toast the almonds: Place sliced almonds on the baking sheet and toast within the oven till golden brown, aromatic and crunchy, stirring midway via, 10 to 13 minutes whole. Put aside to chill for five minutes. Preserve warmth within the oven.
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Combine the moist substances: Within the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar and granulated sugar on medium velocity till effectively mixed, about 2 minutes. Add the egg, egg yolk, amaretto, and almond extract and blend once more on medium velocity till clean and creamy, about 1 minute.
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Add the dry substances: Add the flour, oats, baking soda, and salt and blend on medium-low velocity till simply mixed, about 1 minute. Add ½ cup (50 grams) toasted almonds (the remaining might be used as a garnish) and blend on low velocity till simply integrated into the dough, 30 seconds.
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Roll 2 tablespoons of dough right into a ball and place on the ready baking sheet. Repeat with extra dough, putting the balls 2 inches aside, till you’ve stuffed up the baking sheet. (Not all cookies will match on the sheet in a single batch.)
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Bake the cookies: Bake till the cookies are simply golden brown on the sides, 10 to 13 minutes. Cool the cookies on the sheet for five to 10 minutes, then switch to a wire rack to complete cooling. As soon as the baking sheet has cooled, repeat with remaining dough.
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Whereas the cookies cool, prepare dinner the cherries: In a small pot, mix the cherries and sugar and place over medium warmth. Prepare dinner, stirring continuously, and mashing cherries down with the again of a picket spoon, till the cherries break down and launch their juices and the combination barely thickens, about 5 minutes. Take away the pot from the warmth.
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Make the icing: Place a small sieve over a medium bowl. Add cherry filling to the sieve and use a spoon to mash down the filling. This can pressure out any giant items of cherries. You need to have about 1 to 2 tablespoons of cherry liquid. In the identical medium bowl because the cherry liquid, add the powdered sugar, milk and almond extract and whisk till a thick icing types. Add extra milk to skinny, a teaspoon at a time, if the icing is simply too thick.
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Ice the cookies: Spoon 2 teaspoons of icing on prime of every cookie and unfold out as finest as you’ll be able to with a spoon, then return to the wire rack and instantly sprinkle with a number of toasted almonds on prime. Enable icing to harden fully earlier than having fun with, about 10 minutes.
Recipe by: Monique Volz // Formidable Kitchen | Pictures by: Eat Love Eats