Description
Delight in these Iced Cherry Toasted Almond Oatmeal Cookies that combine the crunch of toasted almonds, the chewiness of oats, and a luscious cherry icing for a perfect sweet treat. This recipe yields soft, flavorful cookies enhanced by hints of amaretto and almond extract, finished with a vibrant cherry glaze that makes each bite irresistible.
Ingredients
Almonds
- 1 cup (100 grams) sliced almonds
Wet ingredients
- 1 cup (226 grams) salted butter, softened
- 1 cup (213 grams) packed light brown sugar
- ¼ cup (50 grams) granulated sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 1 tablespoon amaretto
- ½ teaspoon almond extract
Dry ingredients
- 1 ¾ cup (210 grams) all-purpose flour
- 1 ¼ cup (119 grams) old-fashioned rolled oats
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Cherry Icing
- 1 cup (150 grams) frozen pitted tart cherries (or substitute frozen blueberries)
- 2 tablespoons granulated sugar
- 1 ½ cups (170 grams) powdered sugar
- 2 tablespoons milk of choice, plus more as needed
- ½ teaspoon almond extract
Instructions
- Preheat the oven: Set your oven to 350 degrees F and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
- Toast the almonds: Spread the sliced almonds evenly on the prepared baking sheet and toast them in the oven for 10 to 13 minutes, stirring halfway through until they are golden brown, fragrant, and crunchy. Let them cool for about 5 minutes, then keep the oven heat on for baking.
- Mix the wet ingredients: Using a stand mixer with a paddle attachment, beat the softened butter with brown sugar and granulated sugar on medium speed for about 2 minutes until creamy. Add the egg, egg yolk, amaretto, and almond extract and blend again for 1 minute until smooth and well combined.
- Add the dry ingredients: Add the flour, rolled oats, baking soda, and salt to the wet mixture and mix on medium-low speed just until combined, roughly 1 minute. Stir in half a cup (50 grams) of the toasted almonds on low speed for about 30 seconds to incorporate them into the dough.
- Shape the cookies: Roll 2 tablespoons of dough into balls and place them 2 inches apart on the prepared baking sheet. Since not all will fit at once, bake in batches as needed.
- Bake the cookies: Bake for 10 to 13 minutes until the edges turn just golden brown. Let the cookies cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough batches.
- Prepare the cherry filling: In a small pot over medium heat, combine the frozen cherries and granulated sugar. Cook, stirring often and mashing cherries with the back of a wooden spoon, until the mixture thickens slightly and cherries break down, roughly 5 minutes. Remove from heat.
- Make the icing: Strain the cherry mixture through a small sieve into a medium bowl, pressing with a spoon to extract about 1 to 2 tablespoons of cherry juice. Add the powdered sugar, 2 tablespoons of milk, and almond extract into the cherry liquid and whisk until thick. Add milk one teaspoon at a time if the icing needs thinning.
- Ice the cookies: Spoon about 2 teaspoons of icing on each cooled cookie and spread gently with a spoon. Sprinkle with the remaining toasted almonds while the icing is still wet. Allow the icing to harden for approximately 10 minutes before serving.
Notes
- Use room temperature eggs for better dough consistency and mixing.
- To toast almonds evenly, stir halfway through baking.
- For a different flavor, substitute tart cherries with frozen blueberries.
- Adjust milk quantity in the icing to achieve your desired thickness.
- Cookies are best enjoyed once icing has fully set, but store any leftovers in an airtight container to keep fresh.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Cookie
- Method: Baking
- Cuisine: American
