Hazelnut-White Chocolate Chip Cookies

• 2/3 cup multigrain cereal, whirred in the food processor till mostly fine powder
• 3/4 cup white whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt (Diamond Crystal, or use less)
• 1/4 pound unsalted butter, room temperature
• 2/3 cup brown sugar, packed
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 large egg, room temperature
• 1 cup toasted and skinned hazelnuts, coarsely chopped
• 4 ounces white chocolate bar, cut into chunks

1. Whisk together the pulverized cereal, flour, baking soda and salt. In a stand mixer on medium speed, blend the butter and sugar together till light and fluffy. Add the egg, vanilla and almond extracts, and stir till thoroughly blended. Scrape down the sides well.
2. By hand, gently stir in the flour mixture till just combined, and then fold in the hazelnuts and white chocolate chunks. Refrigerate mixture at least while you heat oven or for several hours to overnight.
3. Heat oven to 350. When the oven is heated, scoop tablespoon sized balls of dough about 2 inches apart on a parchment lined cookie sheet. (The cookies spread a good bit.) Bake for 15-17 minutes, reversing cookie sheet halfway through, till golden brown. (Because my oven is so temperamental, I always bake one sheet at a time. I fit 9 cookies on a large cookie sheet. It took 3 batches to bake all of these.)
4. Let cookies cool on sheet for 5 minutes before moving them to a wire rack to cool completely.

multigrain cereal, whole wheat flour, baking soda, kosher salt, butter, brown sugar, vanilla, almond, egg, hazelnuts, white chocolate

Taken from food52.com/recipes/19454-hazelnut-white-chocolate-chip-cookies (may not work)