2 cups quick-cooking rolled oats (not instant)
1 1⁄2 cups all-purpose flour
1 cup coarsely ground almonds
1 1⁄2 teaspoons Chinese Five Spice Powder
1 teaspoon baking powder
1 teaspoon ground Saigon Cinnamon
1⁄2 teaspoon salt
1 cup unsalted butter
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 1⁄2 teaspoons Single or Double Strength Vanilla extract
Preheat oven to 350°F.
In a large bowl, mix together the oats, flour, ground nuts, 5-spice powder, cinnamon, baking powder, and salt. In another bowl, using an electric mixer, cream the butter and both sugars until light and smooth. Add eggs and vanilla to the butter mixture and beat well. Add flour mixture to the butter mixture and beat until blended. Drop by mounded tablespoonful onto lightly greased cookie sheets, leaving about 1 1/2" gap between each mound of batter.
Bake at 350° for 12-15 minutes or until done to your liking. Cool on wire racks.
Makes about 3 dozen cookies.