Let’s talk cookies, specifically mango almond oatmeal chocolate chip cookies.
I know this flavor combination may seem a bit odd, but I’m kind of in love with it.
Last week at Trader Joe’s I bought some dried mango slices as an impulse purchase. I was daydreaming about them my entire 10-minute drive home and then decided that they needed to be in some cookies. I don’t recall what thoughts led me down that path, but I’m glad they happened.
Because now I have these in my life.
From the dried mangos to the chocolate chips to the roasted almonds to the oats, these cookies have a lot going on in the texture and flavor departments.
The dried mangos for their chewiness and touch of fruitiness.
The chocolate chips for their sweetness and the fact that chocolate chips just belong in cookies.
The toasted almonds for their crunch and delicious toasted nutty flavor.
And the oats for, well, their oatinesss.
Dreamy, right?
But wait, there’s more! These cookies are spiced with some ground ginger. Typically oatmeal cookies call for cinnamon, but I love the way that ginger pairs with mangos, so I made a little swap.
I didn’t call the ginger out in the title, because it seemed long enough already, so instead it’s just a little surprise.
You’re welcome.
I hope you bake these up and fall in love with them like I did!
- ¾ cup unsalted butter (1 ½ sticks)
- 2 cups quick rolled oats
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ⅛ teaspoon salt
- 1 ½ cup brown sugar
- 1 large egg, room temperature
- 1 ¼ cup white whole wheat flour
- ⅓ cup dried mangos, cut into small pieces
- ⅓ cup toasted almonds, chopped
- ⅓ cup chocolate chips
- Preheat the oven to 350 degrees. Line cookie sheets with parchment paper or a Silpat mat.
- Melt the butter in a saucepan or in the microwave (stirring at 20-30 second intervals until it is melted).
- In a medium bowl combine the oats, baking soda, ginger, and salt then stir in the melted butter. Let this sit for a few minutes, allowing the oats to soak up the moisture of the butter.
- Stir in the brown sugar until no clumps remain, then add the egg and vanilla. Stir vigorously until thoroughly combined.
- Mix in the flour, then add the mangos, almonds, and chocolate chips and stir until combined.
- Roll 2 tablespoons of dough into a ball and place them on the prepared baking sheet about 2 inches apart from each other. Bake for 8-10 minutes.
- Cool on the baking sheet for 3 minutes before moving to a wire rack to cool completely.
To toast the almonds, put them on a pan in the oven while it’s preheating for about 10 minutes.
