A Cook's Wares - www.cookswares.com

Adapted from Cook’s Illustrated Magazine, February 1997

Ingredients:
2 sticks (1/2 lb) unsalted butter, softened but still firm
1 cup light brown sugar
1 cup granulated sugar
2 eggs
1 cup all-purpose flour
1/3 cup whole-wheat flour
½ tsp salt
½ tsp baking powder
¼ tsp freshly grated nutmeg
3 cups rolled oats
¼ cup ground almonds (can be ground in a food processor)
1 cup toasted walnut pieces

Adjust oven racks to low and middle positions; heat oven to 350°F.

Beat butter with an electric mixer until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time. Mix flours, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture. Stir in oats and nuts.

Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment paper-covered, large cookie sheets. I used a Zeroll 1.75” Multi-Purpose Scoop. If you do use a scoop flatten the cookie slightly with a fork or spoon.

Bake until cookie edges turn golden brown, 22-25 minutes, being careful not to over bake. (The edges should be brown but the rest of the cookie should be very light in color). Halfway through baking, turn cookie sheets from front to back and also switch them from top to bottom. After baking, slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving. Makes 16-20 large cookies.