White Chocolate and Almond Cookies

Preheat the oven to 180 degrees Centigrade with the rack two thirds of the way up. Using the paddle atatchment of your stand mixer, cream the butter and sugars until light and fluffy. Add eggs, one at a time, and vanilla. Keep mixing until smooth. Add oats, flour, baking powder, baking soda and salt until just mixed. Stir in the white chocolate chips and chopped almonds.

Drop teaspoons of dough onto a cookie sheet, leaving a 1 inch space between them (I used a a normal ice cream scoop and got large cookies). Flatten them with the palm of your hand very slightly (it should look like a dome). Bake until done, roatating halfway through. Since I used a large ice cream scoop, my cookies took longer than the 10-minute recommended cooking time. Mine baked in 20-22 minutes. You will know when they are done when the edges JUST begin to brown. The centre will still be soft but not gooey.

Cool on a wire rack and store in an airtight container

(This recipe was adapted from Shutterbean.)