1. Toast oats in a large skillet over medium heat, stirring occasionally, until fragrant and darkened in spots, about 5 minutes; transfer to a bowl and set aside.

2. Return skillet to medium heat, add butter, and melt, swirling pan constantly. Continue to cook, scraping bottom of skillet frequently, until butter turns golden-brown and smells nutty, 2 to 4 minutes.

3. Carefully stir in honey, walnuts, pistachios, cinnamon, salt, and cardamom and simmer, stirring occasionally, until thickened and syrupy, about 3 minutes. Using a rubber spatula, scrape honey mixture into a large heat-proof bowl and let cool 30 minutes, stirring occasionally.

4. Place racks in upper-middle and lower-middle of oven and heat to 350 degrees. Add egg yolks, rose water (if using), and vanilla to bowl and stir with rubber spatula until completely incorporated. Add flour and baking soda and stir until no dry flour remains. Fold in oats until evenly coated. (Dough will be very sticky.)

5. Using a greased scoop or spoon, divide dough into 24 portions (about 2 tablespoons each) on two parchment-lined baking sheets, spacing them at least 2" apart. If desired, use wet fingers to reshape portions into neat, uniform domes.

6. Bake until cookies are evenly browned and centers are puffed slightly, 14 to 18 minutes, switching and rotating baking sheets halfway through. Let cool 5 minutes, then use a spatula to transfer cookies to a wire rack and let cool completely, at least 30 minutes. Transfer to an airtight container and store at room temperature for up to five days.

Source: Hannaford fresh Magazine, January - February, 2019