Oatmeal Cookies with Toasted Almonds

• 2 cups raw whole almonds or almond slivers
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt, or sea salt
• 3 cups old-fashioned oats
• 1 cup unsalted butter, at room temperature
• 1 1/2 cups packed brown sugar
• 2 large eggs
• 1/4 cup toasted almond slices, for topping

1. Preheat the oven to 375F.
2. Spread the whole almonds or almond slivers on a baking sheet pan.
3. Roast for 6 minutes or until lightly toasted.
4. After they have cooled enough to handle, roughly chop the almonds.
5. Set aside.
6. In a bowl, whisk together the flour, baking powder, and salt.
7. Stir in the oats.
8. Set aside.
9. In a mixer, beat together the butter and brown sugar until well combined, about 1 minute.
10. Beat in the eggs and vanilla.
11. Stir in the flour mixture until just combined.
12. Stir the chopped almonds into the batter.
13. Chill the dough for at least 1 hour or up to overnight (the dough can also be pre-scooped and frozen for future use).
14. If the oven has been turned off, preheat the oven to 375F.
15. Line a couple sheet pans with parchment paper.
16. Scoop the heaping tablespoon sized portions of the dough onto the lined sheet pans, spacing them about 1 1/2-inches apart.
17. Lightly press the almond slices into the tops of the cookies.
18. Bake for 12-14 minutes or until the cookies are lightly browned.
19. Let them cool for a few minutes and then transfer to a wire rack to finish cooling.

whole almonds, flour, baking powder, kosher salt, oldfashioned oats, unsalted butter, brown sugar, eggs, almond slices

Taken from www.foodandwine.com/recipes/oatmeal-cookies-toasted-almonds (may not work)