Splurged by buying a $2.99 used cookbook from a thrift store last Saturday. The cookbook is With Love & Butter: Favorite Recipes from Holly B's Bakery on Lopez Island. Tried the first recipe, which confirmed what I thought: No reason for buyer's remorse, since this recipe alone is worth the purchase price. Below is the slightly modified recipe along with a note from me.
WHITE CHOCOLATE ALMOND CHUNK COOKIES
Makes 5 dozen
1 cup butter at room temperature
1 cup granulated sugar
½ cup brown sugar, firmly packed
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
2 1/2 cups quick (1-minute) oatmeal
1 1/2 cups whole natural almonds
1 ½ to 2 cups white chocolate chips
½ to 1 cup dried cranberries, optional
1. In large mixing bowl, cream together butter, granulated sugar, and brown sugar.
2. Beat in the eggs, one at a time.
3. Mix in baking powder, baking soda, salt, and vanilla.
4. Add flour to mixing bowl.
5. In a large food processor fitted with the steel knife blade, powder the oatmeal. Empty oat powder into mixing bowl.
6. Mix in flour and oat powder until barely incorporated.
7. Reassemble the food processor without washing. Add the almonds and pulse until roughly chopped. Empty chopped almonds into mixing bowl.
8. Add white chocolate chips and, if desired, dried cranberries to mixing bowl. Stir by hand until combined.
9. Drop by rounded tablespoon on parchment-covered cookie sheet, spacing them 1 inch apart. Slightly flatten each cookie with the palm of your hand.
10. Bake in a 375°F oven on the topmost rack for 4 minutes. Rotate the pan and then continue to bake 3 to 5 minutes. The centers of the cookies should be soft but not gooey. Don’t overbake or even medium-bake. Rather, underbake slightly.
11. Cool completely and then store in an airtight container.
NOTE: Using an insulated baking sheet spread with parchment paper, I put the oven rack on the second position from the top and baked the cookies a bit longer than suggested.