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| 1 1/2 Tasse | rolled oats |
| 1 | Stick unsalted butter; at room temperature |
| 1/2 Tasse | sugar granulated |
| 1/2 Tasse | Light brown sugar; firmly packed |
| 1 | egg |
| 1 Teelöffel | vanilla extract |
| 1 Tasse | all-purpose flour |
| 1/2 Teelöffel | baking powder |
| 1/2 Teelöffel | Baking soda |
| 1/4 Teelöffel | salt |
| 2 x ca. 30 g | Semisweet chocolate chips; * see note |
| 3 x ca. 30 g | milk chocolate chopped |
| 3 x ca. 30 g | chocolate white, chopped |
| 1/2 Tasse | Blanched almonds; chopped |
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"The name of these triple chocolate cookies says it all- or almost. Serve them only to guests who you don't want to have leave- ever!"
= 8 tablespoons
1. Preheat the oven to 375F. 2. Place 1 1/4 cups of the oats in the container of a food processor, and process until fine, 1 minute. 3. Beat the butter with both sugars in the large bowl of an electric mixer until smooth. Beat in the egg and vanilla. 4. Combine the processed oats with the flour, baking powder, baking soda, and salt. Slowly add to the butter mixture. Then stir in the remaining 1/4 cup oats, the chocolates, and the almonds. 5. Drop the dough by spoonfuls onto the ungreased baking sheets, and bake until golden brown, about 10 minutes. Cool slightly on the sheets before removing. Makes about. 40 cookies
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