Ingredients
1/2
cup butter, cut into 1-inch pieces
1
cup packed brown sugar
1 1/2
cups old-fashioned oats
1/4
cup sliced almonds, chopped
1/4
cup Gold Medal™ all-purpose flour
1/4
teaspoon salt
1 1/2
teaspoons vanilla
1
egg white, slightly beaten
1/4
cup semisweet chocolate chips
Preparation
Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
In 1-quart saucepan, heat butter and brown sugar over medium-low heat 3 to 5 minutes, stirring constantly, until butter is melted and mixture is stirred smooth.
Transfer mixture to medium bowl. Stir in oats, almonds, flour, salt and vanilla. Cool 5 minutes; stir in egg white until well mixed.
Drop mixture by level tablespoonsful onto cookie sheet, spacing about 2 1/2 inches apart. Spray back of clean spoon with cooking spray, and press back of spoon to spread each mound into 2 1/2-inch circle, respraying as necessary to prevent sticking.
Bake 9 to 11 minutes or until deep golden brown and crisp around edges. Cool on cookie sheet until firm, about 3 minutes. Carefully remove with thin metal spatula; transfer to cooling rack to cool completely. Repeat for remaining cookies.
In small microwavable bowl, microwave chocolate chips 45 to 60 seconds, stirring every 15 seconds, until melted and stirred smooth. Transfer to small resealable food-storage plastic bag; cut off small corner of bag. Drizzle lightly on top of cookies; cool about 1 hour or until chocolate is set. Store in sealed container at room temperature.
