2 1/2 cups Tbsp. unsalted butter
1 1/2 cups packed light brown sugar
1 cup packed light brown sugar
1 teaspoon ground nutmeg
3/4 cup packed light cracker crumbs
1 teaspoon ground cinnamon
1 tablespoon salt
1 1/2 cups chopped almonds
1/2 cup cream cheese, softened
1 tablespoon milk
1 egg, beaten
1 teaspoon vanilla extract
1 cup white chocolate chips
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter and brown sugar until smooth and fluffy. Mix in the brown sugar. Beat in the nutmeg, cracker crumbs, and cinnamon. Stirring constantly, beat in the salt, white chocolate chips and eggs. Drop by rounded spoonfuls onto cookie sheets.
Bake for 8 to 9 minutes in the preheated oven, or until brown spots are barely visible. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. You can freeze cookies in the refrigerator for later storage.