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| 1 1/2 Tasse | rolled oats |
| 1 | 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 | Chocolate chopped |
| 3 x ca. 30 g | chocolate white, chopped |
| 1/2 Tasse | Blanched almonds; chopped |
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triple chocolate cookies says it all- or almost. Serve t only to guests who you don't want to have leave- ever!"
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, a 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 u golden brown, about 10 minutes. Cool slightly on the sheets before removing Makes about. 40 cookies
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