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- 1/2 cup (125 ml) sugar
- 1/2 cup (125 ml) brown sugar
- 1/2 cup (125 ml) shortening
- 1 egg
- 1/2 tsp (2 ml). vanilla
- 3/4 cup (175 ml) flour
- 1/2 tsp (2 ml) baking soda
- 1/2 tsp (2 ml) salt
- 1-1/2 cups (350 ml) quick oatmeal
- Topping Ingredients:
- 1/3 cup (80 ml) sugar
- 1/4 cup (60 ml) butter
- 1 tbsp (15 ml) white corn syrup
- 1/3 cup (80 ml) chopped almonds
- 1/3 cup (80 ml) almond extract
- Cream together sugar, brown sugar, and shortening.
- Add egg and vanilla. Mix together well.
- Add remaining cookie ingredients and mix well.
- Bake at 350 degrees (175 C.) for 8 minutes.
- Bring sugar, butter and white corn syrup to a boil and remove from heat.
- Add chopped almonds and almond extract and blend well.
- Add scant amount of topping to top of each cookie.
- Bake an additional 6 to 8 minutes longer.
- Cool before removing from pan.
- These are the best oatmeal cookie ever!
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