3 c Ground almonds 1 c Sugar 1/2 lb Unsalted butter 2 c Unbleached all-purpose flour 1 ts Salt 1 tb Water Preheat oven to 375 degrees. Combine ground almonds and sugar. Blend in butter. Add dry ingredients. Add water and blend well. Shape into a flattened ball. Wrap in parchment and chill at least 1/2 hour. Roll out onto lightly floured board until approximately 1/4-inch thick. Cut into desired shapes, and place on parchment covered baking sheet about 2 inches apart. Bake until golden brown. Cool. Sandwich with strained or seedless jam (raspberry is great!) or chocolate ganache. Yield 5 dozen Sandwich Cookies BAKERS' DOZEN SHOW #BD1A07 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved -----
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These peanut butter oatmeal chocolate chip cookies are exploding with flavor, unapologetically thick, and hopelessly irresistible. One of the most popular cookie recipes on the site! The oats add texture and help achieve the thickest, richest, and most satisfying cookie.
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For this recipe you can use peanut butter as an alternative, but because almond butter is a healthier option this was my first choice.