Honey Roasted Almond White Chocolate Oatmeal Chip Cookies

Honey Roasted Almond White Chocolate Chip Cookies

Ingredients

• 1 cup butter (or 2 sticks)
  
• 1 cup light brown sugar
• 1 cup white sugar
• 2 eggs
• 3 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
  
• 1 1/2 cups oats (I used Quaker oats)
  
• 2 cups white chocolate chips
• 1 cup slivered honey roasted almonds
  

Directions

1. Preheat oven to 350 degrees F. Lightly grease cookie sheets. (I used cooking spray).
   
2. In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white chocolate chips and honey roasted almonds. Drop by tablespoons onto the prepared cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool.

**This makes about 3 dozen cookies... if you use 1T scoop per cookie.**

Perfect for Fall

~Pumpkin Bread~

Ingredients:

• 3 1/4 cup flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 2 teaspoons cinnamon
• 1/2 cup sliced almonds
  
• 2 1/4 cups sugar
• 4 eggs
• 2 cups canned pumpkin puree
• 1 cup canola oil
• 2/3 cup cold water

Preparation:

1. Preheat the oven to 350º F.
2. Grease and flour two large bread pans.
3. In a medium-sized bowl, combine the flour, baking soda, salt, cinnamon, and sugar. Set aside.
4. In a large mixing bowl, combine the eggs, pumpkin, canola oil, and water. Beat at medium spread until well combined.
5. Add the flour mixture and beat at medium speed for 2 minutes, or until well combined. Fold in 1/2 the almonds.
   
6. Divide the mixture evenly between the two bread pans. Sprinkle the rest of the sliced almonds on top.
   
7. Bake at 350º F. for 75 minutes.
8. Allow the bread to cool for 30 minutes before removing the loaves from each pan.