These Almond Miso Oatmeal Cookies come out crunchy on the outside and chewy on the inside, with salty and nutty flavor addition from white miso paste.
1 cup unsalted butter (225 g), softened
1/4 cup white miso paste
1 cup granulated sugar (200 g)
1 cup brown sugar (200 g)
2 eggs
1 tsp vanilla extract
2 cups all-purpose flour (240 g)
1 tsp baking soda
3 cups rolled oats (270 g)
1 cup sliced almond (110 g)
Preheat oven to 375°F/190°C.
Prepare 2 baking sheets and grease or line them with parchment papers or baking mats.
In big bowl, cream butter, miso, granulated sugar, and brown sugar until incorporated. Beat in eggs one at a time, then stir in vanilla.
In different bowl, combine all purpose flour and baking soda. Stir in the dry ingredient into the wet ingredient. With a spatula, stir in the oats and almond slices until incorporated.
With ice cream scoop (about 2 tablespoons), drop the dough on prepared baking sheets, leaving 2 inches apart.
Chill in the refrigerator for at least 1 hour to prevent the cookies from spreading.
Bake for 10-15 minutes or until golden brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.