Almond extract gives these a unique flavor.

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Recipe Summary

Servings:
30
Yield:
5 dozen
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in order given. Refrigerate dough for several hours or overnight to get a thick consistency.

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  • Drop by rounded teaspoonful onto lightly greased baking sheet. Bake at 350 degrees F (175 degrees C) 12-14 minutes. Let stand 1 minute before removing from baking sheet.

Nutrition Facts

126 calories; protein 1.8g 4% DV; carbohydrates 19.2g 6% DV; fat 4.8g 7% DV; cholesterol 17mg 6% DV; sodium 55.1mg 2% DV. Full Nutrition

Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/25/2007
These cookies were GREAT. I did make a few alterations though - added 1 tsp of cinnamon and decreased the baking time to 10 mins. They remain soft and the cinnamon gives it a little extra umph! Read More
(48)

Most helpful critical review

Rating: 1 stars
05/27/2007
I tried this recipe...it tastes good but the cookies were crumbly not chewy...any ideas why. Read More
(26)
49 Ratings
  • 5 star values: 29
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
02/25/2007
These cookies were GREAT. I did make a few alterations though - added 1 tsp of cinnamon and decreased the baking time to 10 mins. They remain soft and the cinnamon gives it a little extra umph! Read More
(48)
Rating: 5 stars
03/20/2007
These were delicious however I made a few changes. First I used 1/4 C MILK instead of 1/4 C water. Then I added 1/2 tsp salt with the dry ingredients. I also increased the flour to 1 1/2 C because I live at a high altitute (7200 ft). The dough was delicious! I cooked them on my baking stone for 11 minutes and they came out perfect. Read More
(32)
Rating: 1 stars
05/26/2007
I tried this recipe...it tastes good but the cookies were crumbly not chewy...any ideas why. Read More
(26)
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Rating: 5 stars
02/04/2007
Awesome cookies! they are chewy and so good. I think I found a winner. My husband my children looooooooooooved them. I wouldn't change a thing! Read More
(15)
Rating: 5 stars
01/03/2011
I had to eat my way through a lot of oatmeal cookie recipes before I finally found this one. These taste bud tantilizers are reminescent of the cookies sold in my high school cafeteria back in 1959...at a penny each. On the first day: crunchy while still chewy. Second day: if any remain softer with big flavor. Substitute vanilla extract for the almond. Read More
(15)
Rating: 5 stars
02/19/2008
I love these cookies! If you like a thick chewy cookie though these are not for you. These ones are kind of airier and crispier but still soft which is what I like. And they aren't overly sugary like some others I have had. I didn't have any almond extract though so I used vanilla and I did add a teaspoon of cinnamon. Yum yum yum! Thanks for the great recipe. Read More
(13)
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Rating: 5 stars
02/12/2007
I added 2 Tbsp. baking cocoa and substituted 1/2 C Splenda for the 1/2 C white sugar.... turned out wonderfully! Relatively healthy cookie! Read More
(11)
Rating: 4 stars
08/26/2005
Great recipe! Took me weeks to find the right one. Even worked without the egg which was good for me. Thanks! Read More
(8)
Rating: 3 stars
03/28/2008
3 and a 1/2 stars as it was quite tasty - we even skipped the cooling part in the fridge and they turned out nicely dense and chewy though the almond was a bit over powering so next time its a dash not a 1/2! added raisins and flax seeds for fun and it was very tasty:) Read More
(8)