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  • Writer's pictureLeigh

Need Cookies? Try Air Fryer Almond Oat Crispies

The recipe I'm posting today is for a comfort cookie. It's the type of cookie your grandmother baked, or you wish she'd baked, for you. The cookie is full of oats, not too sweet, and lightly spiced, so that the flavor of the oats comes through. The cookie also includes toasted almonds, which provide a gentle crunch and sweet, not overpowering flavor. Yes, you can substitute other nuts, like pecans or walnuts. The cookies get their crunch in large part from the nuts. The center of the cookie is slightly chewy, with the outer edges crisp. If you want the whole cookie to be crispy, just add a few minutes to the baking time. I like a little chew to my cookies, though, so stop at about 10 minutes. Need to use a regular oven? Go ahead, just increase the baking time to about 15 minutes and expect slightly less browning. These cookies are great for snacks, desserts, and just because. They are perfect with milk, coffee, tea, ice cream, cheese, whatever you like. Just try them.

Almond Oat Crispies Cookies -- Makes 12-15

1/4 cup of butter

1/4 cup of canola oil

1/4 cup sugar

1/4 cup of brown sugar

1/2 teaspoon of vanilla

1 egg

1/2 teaspoon of cinnamon

1/4 teaspoon of nutmeg

1/4 cup of flour

1/4 teaspoon of baking powder

1/4 teaspoon of baking soda

1/4 teaspoon of salt

1/2 teaspoon of vinegar

1 1/2 cups of Old Fashioned oats

1/2 cup of chopped, toasted almonds (toast them in your air fryer first)

In a medium-sized bowl or 4-cup measure, combine the butter, sugars, oil, vanilla, egg, and spices, creaming everything well. Stir in the flour, baking powder, baking soda, salt, and vinegar, then the oats. Add the almonds and mix until combined. Cut 4-5 pieces of parchment paper big enough to fit in the bottom of your air fryer. Place three 1 1/2-tablespoon scoops of cookie dough on each piece of parchment. Flatten the dough a little with your fingers. Bake the cookies in the air fryer, three-at-a-time, at 320 degrees for about 10 minutes or until golden brown. If you want really crisp cookies, give them 1-3 minutes more (watch to make sure they don't burn!). Repeat the process with the remaining cookies, letting the cookies cool a few minutes before scarfing them down. If you don't want to bake all the cookies at once, you can refrigerate the dough and bake the rest later in the week.

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