Initially wanted to make oatmeal chocolate chip cookies, but the chocolate covered almonds was the only chocolate I had in the house. But they worked splendidly in this, I think. If you are not a fan of them, nor the salted part, just use chocolate chips, and decrease the salt by half. I like these because they are crispy, crunchy, salty, and a minute or two after they are out of the oven and have hardened up a bit, the chocolate is still melty, and gooey! Happy Labor Day!

Salted Oatmeal Chopped Chocolate Covered Almond Cookies

ingredients:

1/2 cup AP flour
1/2 cup Bread flour
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
4 ounces unsalted butter
3 ounces vegetable shortening
1 cup sugar
1/4 brown sugar
1 egg
1 teaspoon vanilla extract
2 cups oatmeal
6 ounces coarsely chopped chocolate covered almonds

method:

Sift first five ingredients into a bowl and whisk until mixed thoroughly. cream the butter, shortening, and sugars, until fluffy. add the egg, and vanilla, and mix until incorporate. On low, add the flour mixture and oats. Stop mixture after 10 seconds and finish incorporating with rubber spatula. Lastly, add the chopped chocolate covered almonds and incorporate with rubber spatula. In two Tablespoon-sized balls, flatten on baking sheet lined with parchment paper or silpat. Space out about 2 1/2 inches apart. Bake on 350 degrees F. for about 12-15 minutes. (Oven’s vary. Don’t take out from oven if the middles still look wet and/or white.) Leave on baking sheet for a minute or two to harden. Transfer to rack to cool completely.