The Most Decadent Oatmeal Cookie

In honor of a beautiful French period play I initiated at my theater company, I decided - for once - to step off the path a bit and design a cookie with a little je ne sais quoi and a lot of decadence. And so, I present, the most decadent oatmeal cookie that I have ever tasted. This is not for the faint of heart, nor is it recommended for massive consumption. What it is is a treat - a delectable one - to tingle your taste buds and make your guests quiver with joy. And yes, this time there's butter.

The Most Decadent Oatmeal Cookie
(makes 32)

1 3/4 tbsp unsalted butter, separated
3/4 cup unsalted melted butter
2 cups slivered almonds (toasted)
1/2 tsp salt, separated
1.1 cups whole wheat baking flour
1 1/4 cup dark brown sugar, separated
1/2 tsp baking soda
1 tsp baking powder
1.5 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp white pepper
1.5 tsp fresh lemon zest
3 tsp honey
2.5 tsp vanilla extract
1 cup applesauce
2 egg whites (+ 1/8 cup egg whites)
2 cups dried fruit of your choice (I used a combination of dried apples, peaches, pears, and raisins)
1 3/4 cup rolled oats (toasted)
45 oz crystallized ginger, chopped finely

Place slivered almonds on a cookie sheet covered in aluminum foil with 1 tbsp butter and broil for about 5 minutes, checking regularly, until the almonds have toasted. Take out, mix up the almonds, shake the pan a couple times, and then put it back in for another minute.
Place old fashioned rolled oats on a cookie sheet covered in aluminum foil with 3/4 tbsp butter and broil for about 5 minutes, checking regularly, until the rolled oats have toasted. Take out, mix up the oats, shake the pan a few times, then put back in for another minute.
Set the oven to 385 F.
Combine flour and 1 cup brown sugar in one bowl, plus all the dry ingredients.
Soften butter in a medium sized bowl. Add wet ingredients.
Add dry ingredients to wet ingredients and stir well.
Cover a cookie sheet with parchment paper and place tablespoon sized droplets of dough. Bake for about 15 minutes, or until browned.
Allow to cool for two minutes on the cookie sheet, before removing to a cooling rack. Enjoy!