Whole Wheat Oats and Almond Cookies

In a deep bowl, cream together butter and sugar till light and fluffy. Add vanilla essence. Whisk together whole wheat flour, oats, almonds, baking soda and salt in another bowl.

Add flour mix to butter sugar mixture and stir with a spoon. The mixture will resemble bread crumbs.

Add 2 tablespoon milk and knead till the dough comes together. The dough should be soft and pliable. It should not be sticky. Add 1 teaspoon milk only if the dough feels dry.

Preheat oven to 180 degrees C.

Take walnut size balls of dough and flatten them. If you want cookies with clean edges, use a cookie cutter or a lid of the bottle. Press firmly on the flattened dough.

Arrange cookies on the baking tray about 1 ½ inch apart. The cookies will expand while baking.

Bake for 18 to 20 minutes. The cookies will bloat and then flatten while baking. The cookies should brown uniformly. Turn off the heat and transfer the cookies to the rack to cool. Store in an airtight container.