Here's the recipe for my Toblerone (Chocolate, Almond, and Honey) Cookies in process.
Cream the creamables: butter, white sugar, and honey.
Combine the wet ingredients: an egg and vanilla.
Add the wet ingredients to the creamables. Mix.
Finely grind the oatmeal and roughly chop the almonds. Make sure you process first, then measure.
Split the 14.1 oz Toblerone bar in half. Grate one half and roughly chop the other. Combine with the rest of the dry ingredients.
Add the dry ingredients to the combined creambles and wet ingredients. Mix.
Scoop the dough into balls.
Flatten the dough balls a little to help them spread out and then bake. Chewy and crunchy, earthy and rich, chocolaty and nutty. A rather successful interpretation, if I do say so myself!