Yield: 36 servings
|¾ cup||Butter or margarine, softened|
|¾ cup||Packed light brown sugar|
|½ teaspoon||Almond extract|
|1½ cup||All-purpose flour|
|¼ teaspoon||Baking soda|
|1 cup||Semisweet chocolate chips|
|1 cup||Vanilla milk chips|
|½ cup||Slivered blanched almonds|
Preheat oven to 375'F. Line cookie sheets with parchment paper or leave ungreased. Beat butter and brown sugar in large bowl until creamy. Beat in egg and almond extract. Combine flour, baking soda and salt in small bowl. Blend in butter mixture. Stir in semisweet and vanilla milk chips and almonds. Drop dough by rounded tablespoonfuls, 3" apart, onto prepared cookie sheets. Bake 8-10 minutes or until light brown. DO NOT OVERBAKE. Cool 2 minutes on cookie sheets; remove to wire racks to cool completely.
Makes about 3 dozen cookies.