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Oatmeal, Chocolate and Almond Cookies


3 cups quick cooking oats, divided
1 cup milk
3/4 cup butter, softened
2 cups all-purpose flour
2 cups packed brown sugar
1 egg
2 tsp. baking powder
1 cup semi-sweet chocolate chips
1 cup Chipits SKOR Toffee Bits, Chipits Reese Peanut Butter Chips or butterscotch chips
1 cup coarsely chopped toasted unblanched almonds
1/2 cup flaked coconut, optional

Preheat oven to 375 deg. F. Set aside 1-1/2 cups of the oats. Soak remaining oats in milk for 5 minutes. Meanwhile, in a large bowl, cream together butter, sugar and egg until light and fluffy. Add oat mixture, the reserved oats and remaining ingredients. Stir until well blended. Drop by heaping tablespoonsful onto greased cookie sheets. Bake for 10 to 12 minutes or until golden brown. Allow to cool on a rack for a few minutes before removing cookies.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.