River's Breakfast Cookies

• 1 14 cups spelt
• 1 14 cups old-fashioned oatmeal
• 1 14 cups triticale
• 1 14 cups rolled barley
• 1 cup whole wheat flour
• 1 cup oat flour
• 1 cup toasted almond, chopped
• 1 -2 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 12 teaspoon salt
• 14 teaspoon ground ginger
• 1 cup dried fruit
• 1 cup unsalted butter, softened
• 1 cup light brown sugar
• 1 cup honey
• 2 eggs
• 1 tablespoon vanilla extract

1. Toast and chop almonds: Preheat oven to 375F Line a 18x12 rimmed baking sheet with aluminum foil, and put the almonds on it in a single layer.
2. Toast for 10 minutes.
3. Take them out, and shake or stir them up a bit, then put them back in for 4 minutes more.
4. Chop them coarsely in a blender or food processor, or smash them into coarse bits with a mortar and pestle.
5. Mix dry ingredients: The first four ingredients are rolled whole grains, not flours.
6. The oat flour I used is whole oat flour.
7. Put grains, flours, baking powder, salt, spices except vanilla extract, and chopped nuts into a large bowl and stir well until thoroughly combined.
8. Mix wet ingredients: Cream butter.
9. Add and mix brown sugar and honey.
10. Add and mix vanilla extract.
11. Add and beat in one egg at a time.
12. This is all best done with a mixer, but can be done by hand.
13. Add dry ingredients and mix thoroughly.
14. Drop onto parchment-lined baking sheet in generous 2 tablespoons balls, 2 inches apart.
15. Bake at 375 for 15-20 minutes, watching them carefully at the end; you want them a bit undercooked so they stay soft.

spelt, oatmeal, rolled barley, whole wheat flour, flour, toasted almond, ground cinnamon, ground nutmeg, baking powder, salt, ground ginger, unsalted butter, light brown sugar, honey, eggs, vanilla

Taken from www.food.com/recipe/rivers-breakfast-cookies-142760 (may not work)