Wendy's Almond Meal Oatmeal Cookies

      My baby sister is sick and needs some pampering, so I decided to make up a batch of oatmeal cookies for her.  I amended the usual "Quaker Oats" recipe by changing a few things she likes, here it is...

1/2 lb. (2 sticks) softened butter
1 cup firmly packed brown sugar
1/2 cup white sugar
2 eggs
2 tsp vanilla
1 cup whole wheat flour
1/2 cup almond flour. I use no more than 33% because it gets too crumbly using more
2 Tbsp wheat germ
1 tsp baking soda
1 Tbsp cinnamon
1/2 tsp salt (optional)
1 Tbsp cold water (if needed)
3 1/2 cups organic oats

Preheat the oven to 350 degrees.  Blend the sugars and butter until creamy, then add in the eggs, and vanilla, blending well.  In a separate bowl, mix the dry ingredients well (flour, almond meal, basking soda, salt, and cinnamon) and slowly mix in to butter/sugar mix.  Mix well.  Mix in the oats.

     My secret weapon is a large ice cream scoop.  I scoop up level spoonfuls of dough and place them on insulated cookie sheets.  Pop them into the oven for 18-20 minutes, remove from oven, let sit for a minute before removing from cookie sheet with a spatula.  Cool on racks like those below.  My large scoop makes 3-4 inch wide giant cookies.  Using this size scoop, you'll get about 30 cookies.  If you want smaller cookies, use a small scoop and adjust time in oven accordingly.

This recipe is linked up to Esther's Our Simple Country Living Christmas Cookie Swap!